Raw Vegan Red Pepper Dip
I was inspired to post this recipe after making this dip twice this week for a friend's birthday potluck and also for a raw foods course I am assisting at Thrive Cafe. I quickly remembered how easy and delicious it is! It's often one of those recipes people are always asking me to share because they can't believe there is no dairy or processed junk in it - it really is just red pepper, cashews, lemon, garlic, salt and coconut aminos (my go-to substitute for soy sauce)!
I've adapted this recipe slightly from Andrea McNinch with Regeneration Raw and thank her tremendously for it because it’s ALWAYS a huge hit and great to bring to parties. Pairs wonderfully with raw broccoli, but feel free to use any vegetable or cracker for dipping. Also makes a great sauce for tacos, grain bowls and salads...yum!
¼ cup freshly-squeezed Lime or Lemon Juice ¼ cup Coconut Aminos 1 Red Bell Pepper, seeds and vein removed 1-2 clove garlic 1 cup raw cashews dash to 1/4 teaspoon Celtic Sea Salt to taste
METHOD Start with 1/2 - 3/4 of the red pepper (depending on size), and place in high-speed blender with all ingredients and mix until creamy. Add more pepper if necessary until desired consistency is achieved. Dip will be a little warm from the processing so I always store in fridge for an hour or longer before serving to allow it to really set - so yum, enjoy!!
*Coconut Aminos is available at Whole Foods and other health food stores and is usually found in the ethnic aisle near the Asian foods. I use this in place of soy sauce, but feel free to use Soy, Tamari or Nama Shoyu, a fermented soy sauce. If you do choose to use soy instead of coconut aminos I would omit the added salt.