Red Bell Pepper and Cashew Queso
Category:
Courtesy of Chef Marcus Antilla
Photography by Aimee Wenske
Sprouting grains and soaking nuts help activate enzymes and deactivate enzyme inhibitors. A Vitamix or other high-powered blender is preferred.
Easy
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PrintIngredients
For 2 Person(s)
Cream
- 1 cups raw cashews
- 2 red bell peppers, seeded and roughly chopped
- 2 cloves garlic
- 1/8 cups lime juice
- 1 tablespoons raw apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoons salt
- 1/2 teaspoons cumin
- 1/2 cups nutritional yeast
- Purified water, as needed
Red Bell Pepper and Cashew Queso Directions
- 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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