Red Bell Pepper and Cashew Queso

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.


Red Bell Pepper and Cashew Queso


For 2 Person(s)


  • 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

  1. Soak the cashews in water for at least 2 hours; drain.
  2. 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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