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|
|½||cup nutritional yeast|
This content is from the book The Oregonian Cookbook by Katherine Miller.
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