Creamy Black Pepper Cashew Dip
1 Cups Cashews-(soaked for 2-3 hours)
Juice of 1 lemon (about 2 T)
1-2 cloves of garlic (to taste)
1/2 tsp. ground black pepper ( add more depending on how spicy you want it)
1 tsp. sea salt (you can add more to taste)
with 1/4 c. water (1/4-1 cup for later use)
the cashews 2 hours then drain. Process all ingredients together in the
food processor or blender. Pour in 1/4 C. water in and then add more water a little
at a time until it gets smooth and creamy . Can be stored in fridge for 4-5 days.
more water to thin out for a creamy dressing
** Instead of garlic and black pepper try fresh dill, chives or basil.
**You can make this like a pepper cheese by adding jalapenos and nutritional yeast
Educator on the connection of mind and body, Hippie at Heart, mother of 4, Living in the Midwest --changing to change the world one idea at a time !