Roasted Pepper Dip

Ingredients

• 1 cup roasted red peppers (drained if using jarred)
• 1/2 cup raw cashews (soaked for at least 2 hours or overnight
• then drained)
• 1/4 cup nutritional yeast
• 2 Bgan frozen garlic cubes or tsps. if using the jars
• 2 Tbsp. lemon juice
• 6 cubes Bgan frozen basil or 2 Tbsp. Bgan basil from the jar or 1/4 tsp salt
• 1/4 tsp black pepper
• Water as needed

Directions

In a food processor or blender, combine the roasted red peppers, soaked cashews, nutritional yeast, garlic, lemon juice, basil, salt, and pepper. Blend the ingredients together, adding water as needed to achieve the desired consistency. You may need to stop and scrape down the sides of the blender or food processor occasionally to ensure everything is well mixed. Continue blending until the mixture is smooth and creamy. Taste the dip and adjust the seasoning as needed.