Vegan Recipe - White Bean Cashew Dip
- Prep Time : 10 minutes
- Cook Time : 1 minute
- Servings : 6-8
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!
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)
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.