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Nutty Red Pepper and Basil Dip

Makes about 3 cups
Time 4 hr 10 min
This is an excellent dip for fresh veggies, or you can use it as a sandwich spread or as sauce for fish or whole-grain pasta.
Ingredients
  • 1 1/2 cup raw, unsalted cashews or macadamia nuts
  • 1/4 cup nutritional yeast
  • 2 cloves garlic
  • 3 tablespoons lemon juice
  • 3/4 cup lightly packed fresh basil leaves
  • 3 tablespoons tahini
  • 1 1/3 cup chopped roasted red bell pepper
Method

Place cashews in a medium bowl, cover with cold water, and allow to soak for 4 hours. 

Drain and transfer to a food processor. 

Add yeast, garlic, lemon juice, basil, tahini and roasted pepper and process until smooth. 

Add more water if you prefer a thinner dip or if you would like to use it as a sauce.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/2 cup raw, unsalted cashews or macadamia nuts
  • 1/4 cup nutritional yeast
  • 2 cloves garlic
  • 3 tablespoons lemon juice
  • 3/4 cup lightly packed fresh basil leaves
  • 3 tablespoons tahini
  • 1 1/3 cup chopped roasted red bell pepper