Vegan Whipped Cashew Dip with Roasted Red Peppers and Olives

Name: Vegan Whipped Cashew Dip with Roasted Red Peppers and Olives
Yield: Makes about 2 cups
Ingredients: 1½ cups raw, cashews; ½ cup, jarred roasted red peppers, rinsed, patted dry, and chopped; 3 tablespoons, extra-virgin olive oil; 3 tablespoons, lemon juice; , Salt and pepper; 1 , garlic clove, minced; ½ cup, minced fresh parsley; ½ cup pitted, kalamata olives, chopped

4 comments

What's a party without a big bowl of creamy, crowd-pleasing dip? We were up to the challenge of creating a flavorful dip that was as good as any dairy-based one.

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVESMakes about 2 cups

TIME15 minutes, plus 12 hours soaking and 30 minutes resting

Vegan Whipped Cashew Dip with Roasted Red Peppers and Olives

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

Once again, cashews were the ideal starting point. Soaked and pureed, they were creamy and neutral-tasting. We found that we needed to soak the raw cashews for at least 12 hours; any less, and the dip turned out grainy. Next, we turned to a...

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