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!

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White Bean Cashew Dip

Prep Time10 minutes mins

Cook Time1 minute min

Shared by: Laura Theodore, the Jazzy Vegetarian

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)

Instructions

• 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.
• 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.

Hope you enjoy this easy vegan recipe!

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