Creamy Roasted Red Pepper Dip

A.k.a the best Nacho ‘cheeze’ sauce ever. Seriously though, I think I’m on to something – in a reminiscent of processed cheese spreads kind of way.
The basic recipe has a mild cheddar cheese flavor with a bit of a smokey undertone (due to the roasted red peppers).
Try it and let me know what you think.

Creamy Roasted Red Pepper Dip

1 cup soaked cashews (soak for 2 to 4 hours in filtered water)
1 large roasted red pepper ( I used the canned/jarred variety)
1/4 cup nutritional yeast
1 teaspoon brown rice vinegar
1/2 cup water
1/2 teaspoon powdered cumin
1 garlic clove
1 teaspoon sea salt (Redmond’s)

Add all ingredients to the blender and process until smooth, really smooth (In the Blendtec I process this on speed 9 for 1 cycle). I think this is wet enough between the soaked cashews and the water to blend well in most blenders and if not a food processor should work well, but you’ll have to let me know how it works for you.

When my son saw this he said, “we should have that on pasta, but not the long skinny kind, the swirly kind.” Which would have been good, but instead we opted for macaroni. Which elicited this comment, “This isn’t good, it’s great!”
Keeping in mind that he might not recognize the boxed version in a blind taste test, it’s still some pretty high praise coming from a seven year old!

We’ve also tried this on pizza, and it adds a great flavor dimension. Swirl it on over the tomato sauce, rather than on top off the veggies (toppings).

Other options include adding it to baked potatoes topped with chili, as one of the fillings for burritos, or adding it to a southwest style wrap (delicious!), and of course topping off a plate of nachos.



4 thoughts on “Creamy Roasted Red Pepper Dip

    • True, nutritional yeast comes in handy quite often. We also sprinkle it on our popcorn, which we used to eat with butter, but now we use olive oil or sometimes olive and flax seed oil.

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