Can you believe those ingredients above could result in something truly yummy. So yummy that you'll be compelled to make it over and over again. And wake up wanting some atop anything that will hold still long enough to be slathered thoroughly?
Yes, it's true. I read about this recipe over on the blog, Happy Foody . She admonished her readers to make it. Now. And I'm doing the same. It's yummy. Its taste is vibrant enough to be compared to hummus, but it does not taste like hummus at all. It has its own unique scrumptiousness.
It's easy to make, too. Once you have raw cashews on hand (Trader Joes is a good source), it's easy to whip some up. As for the bell pepper---- I read a very helpful tip in the book, Vegan on the Cheap . Instead of purchasing bell peppers whole in the produce department, purchase the frozen julienned kind (pepper strips). I find them at both Trader Joes and Whole Foods. For any recipe calling for bell pepper, just add some from the freezer. No wasting half a bell pepper or making a special trip to the grocery store!
Anyhow, back to that sauce. It's also raw, if you're into that sort of thing. It's tasty not only on crackers and other such items, but also as a dip for vegetables. Thin it for use as a salad dressing or top it on grains as a sauce..
Have I talked you into it yet?
Here's the action shot. Here's the recipe:
Cashew Cheese Sauce/Dip
1 C. Raw Cashews
1/2 C. Frozen Red and/or Yellow Bell Pepper slices (or 1/2 a fresh one, if you have it)
1/4 C. water
2 T. fresh lemon juice
2 T. Nutritional Yeast
1 T. Tahini
1 1/2 tsp. sea salt
1 garlic clove
2 tsp. onion powder
Method: Soak the Cashews in fresh water for 2 hours. Drain and place all the ingredients into a blender or food processor. Blend until smooth & creamy. Enjoy!!