1 ½ cups raw cashews
2 roasted red bell peppers
¼ cup water
½ cup dairy free unflavored milk
2 cloves garlic
1 TBSP lemon juice
1 TBSP nutritional yeast
½ tsp salt
¼ cup olive oil
Directions:
1. Soak cashews overnight in water
2. Drain cashews the next day and put directly into blenders
3. Remove skin of roasted red peppers post roasting (or use jarred) and add to blender
4. Measure and add remaining ingredients and blend
5. Refrigerate and serve cold as dip or be creative and use as cheese substitute in other recipes!