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.

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