“Cheezy” Cashew Dip
Thanks to Laura Theodore, the Jazzy Vegetarian, for this versatile vegan dip!
Laura says, “This yummy, ‘cheezy’ tasting dip does double duty as a sandwich spread. White beans take the place of the cheese and raw cashews add a creamy texture. Together they successfully mimic the flavor of a rich, creamy cheese dip!”
Laura is the author of the fabulous cookbooks Jazzy Vegetarian Classics and Jazzy Vegetarian!
“Cheezy” Cashew Dip
Thanks to Laura Theodore, the Jazzy Vegetarian, for this versatile vegan dip!Laura says, “This yummy, ‘cheezy’ tasting dip does double duty as a sandwich spread. White beans take the place of the cheese and raw cashews add a creamy texture. Together they successfully mimic the flavor of a rich, creamy cheese dip!”Laura is the author of the fabulous cookbooks Jazzy Vegetarian Classics and Jazzy Vegetarian!
Ingredients
- 1 can 15 ounces white beans, drained and rinsed
- 1/2 cup raw cashews
- 2 tablespoons filtered or spring water plus more as needed
- 4 teaspoons freshly squeezed lemon juice
- 1 clove garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons diced sweet red pepper plus more for garnish
Instructions
- Put the white beans, cashews, water, lemon juice, garlic, salt and cayenne pepper in a blender or food processor and process until smooth and creamy. Add more water if thinner consistency is desired. Do not over process.
- Transfer to a pretty bowl and fold in the diced pepper. Top with more diced pepper for garnish. Serve with carrot sticks, sweet pepper sticks, or tortilla chips!
Hope you enjoy this easy vegan recipe!
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