There are so many holiday gatherings this time of year! You should always bring something to add to the party, but especially if you have issues with food. I get tired of bringing the same thing everywhere.
So I am always looking for a new and delicious dip to go with my veggies and crackers. I really enjoy mixing veggies with cashews to come up with great new flavours. Let’s face it, when you don’t have food issues you get to try all these amazing new flavour combinations whenever you’d like. Why shouldn’t we be able to have amazing new flavours as well!
This dip is a fantastic addition to your holiday spread!
Raw Cashew Pepper Dip (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free Option)
1 c. raw cashews (if you can not have cashews then sub in goat cheese)
1 c. sweet red pepper-chopped (or colour of choice)
1/2 c. red onion- chopped (or desired onion)
2 Tbsp. raw apple cider vinegar or lemon juice
1 Tbsp. maple syrup-optional (honey can be used if not vegan)**
1/4-1/3 c. water
Sea salt and pepper to taste
Soak cashews in 2 cups of water for at least 3-4 hours.
Rinse cashews thoroughly. Place all the ingredients into a strong blender.
Pulse until everything is smooth, scraping down the sides. Keep covered for up to one week in the fridge. Thickens a bit as it sits.Goes great as a dip for veggies or crackers.
**If you’d like a slight bit to this dip then just leave out the maple syrup.