Red Bell Pepper and Cashew Queso
Description
Courtesy of Chef Marcus Antilla
Photography by Aimee Wenske
Ingredients
At a glance
Cuisine
Vegetarian
Main Ingredient
Garlic
Course/Dish
Dips and Spreads
Makes
2 cups
Sprouting grains and soaking nuts help activate enzymes and deactivate enzyme
inhibitors. A Vitamix or other high-powered blender is preferred.
1 c. raw cashews
2 red bell peppers, seeded
and roughly chopped
2 cloves garlic
1/8 c. lime juice
1 T. raw apple cider vinegar
2 T. olive oil
1 t. salt
½ t. cumin
½ c. nutritional yeast
Purified water, as needed
inhibitors. A Vitamix or other high-powered blender is preferred.
1 c. raw cashews
2 red bell peppers, seeded
and roughly chopped
2 cloves garlic
1/8 c. lime juice
1 T. raw apple cider vinegar
2 T. olive oil
1 t. salt
½ t. cumin
½ c. nutritional yeast
Purified water, as needed
Methods/steps
Soak the cashews in water for at least 2 hours; drain. Place the peppers, cashews, garlic, lime juice, vinegar, olive oil, salt, cumin and nutritional yeast in a blender. Blend on low speed, increasing the speed as the mixture comes together. Look for a smooth, queso-like consistency and add water, if necessary. Enjoy with raw crackers or vegetables.
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