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Vegan Recipe - White Bean Cashew Dip

shared by Laura Theodore, the Jazzy Vegetarian

Vegan Recipe - White Bean Cashew Dip

  • Prep Time : 10 minutes
  • Cook Time : 1 minute
  • Servings : 6-8
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This delicious white bean cashew dip has a healthy secret: fiber!  So you can snack smart :)  Thanks so much to Laura Theodore, amazing vegan chef and author of the vegan cookbook, Jazzy Vegetarian Classics.

Chef’s Note: For a nut-free dip, replace the cashews with an additional can (15 ounces) of white beans. Start with 1 tablespoon water, (instead of 2) and add a bit more water, as needed to achieve the desired consistency. Creamy and low fat too!

Ingredients

1 can (15 ounces) white beans, drained and rinsed
½ cup raw cashews
2 tablespoons filtered or spring water
4 teaspoons freshly squeezed lemon juice
1 clove garlic
½ teaspoon sea salt
¼ teaspoon cayenne pepper
2 tablespoons sweet red or orange pepper, diced
Fresh dill or parsley sprigs, for garnish (optional)

Preparation

1. Put the white beans, cashews, water, lemon juice, garlic, salt, and cayenne pepper in a high performance blending appliance and process until smooth and creamy. Do not over-process.

2. Transfer to a pretty bowl and fold in the diced pepper. Top with dill (if using). Serve with carrot sticks, celery sticks, pepper sticks or whole-grain crackers.

Let us know what you think of this easy vegan recipe: White Bean Cashew Dip!

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