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"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!
Prep Time10 minutes
Cook Time1 minute
Shared by: Laura Theodore

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!

Bon appetit!