▢ 1 cup Raw Cashews ▢ 1 Red Bell Pepper ▢ 1 tbsp Olive Oil ▢ 3 tbsp Nutritional Yeast ▢ 1 tsp Lemon Juice ▢ ½ cup Vegetable Broth Spices ▢ ¼ tsp Garlic Powder ▢ ½ tsp Smoked Paprika ▢ ½ tsp Salt ▢ 1-2 Jalapenos Slices
Place the raw cashews in a glass bowl, cover with boiling water, cover the bowl with a lid or plate. Set aside for 45 minutes.
Cut the red bell pepper in quarters from top to bottom. Remove all the seeds.
Place the pepper quarters in a baking dish. Brush the skin with olive oil. Roast for 25 minutes until the skin is grilled and soft.
Drain, rinse the soaked cashews in a large sieve. Discard the water or keep to make cashew milk.
In a blender, add soaked cashews, roasted capsicum, nutritional yeast, lemon juice, spices, jalapenos, and vegetable stock.
Blend on high-speed for at least 30 seconds or until the sauce starts to come together.
Serve as a corn nacho chip dip or veggie dip. Store in the fridge in a glass mason jar for up to 4 days.
Prep Time: 20 minutes Cook Time: 25 minutes Makes: 6 Servings Calories: 202 kcal per Serving