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Roasted Red Pepper-Cashew Spread

From the book The Oregonian Cookbook by

Culinate editor’s note: With its gorgeous color, this super-simple vegan dip would hold its own among a spread of appetizers at your next party.


This versatile spread is perfect on toast points or crackers for a party appetizer, but it also would make a good sandwich filling or dip for pita triangles and veggie sticks. You can roast the red peppers yourself, but by using store-bought, you can assemble the dish in less than five minutes.


½ cup raw, unsalted cashews
2 jarred roasted red bell peppers, well-drained
1 Tbsp. lemon juice
1 tsp. salt
½ cup nutritional yeast


  1. In a food processor or blender, place cashews, bell peppers, lemon juice, salt, and yeast. Blend until smooth, approximately 1 minute.

This content is from the book The Oregonian Cookbook by Katherine Miller.

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