|Tangy, cheezy red pepper dip that you can use to make cute holiday appetizers.|
|Yield||about 20 toasts|
|Directions||Cut the bread into shapes with cookie cutters, or into squares or triangles with a knife. Toast and set aside.
Grind the cashews into power, add water and soy sauce, and blend until smooth.
Add half of the red peppers, purée, then add onions, yeast, vinegar, and oil and blend until smooth.
Spread each piece of toast with a spoonful of the dip, then top with red pepper strips.
|Notes||As you can see, I took the lazy route and just cut the bread slices in half. If you do this, rather than use cookie cutters, you can use a heartier, whole grain bread.
Adapted from the recipe for "Cheezy cashew-roasted red pepper toasts" in Robin Robertson’s 1,000 Vegan Recipes (read my review).
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