Vegetarian recipes and info

Cheezy Red Pepper Dip

Tangy, cheezy red pepper dip that you can use to make cute holiday appetizers. Cheezy red pepper spread
Yield about 20 toasts
Time 20 minutes
  • 2-inch cookie cutters
  • knife
  • food processor
  • spoon
  • 8 thin slices of soft white sourdough or wheat bread
  • ½ c roasted red peppers, cut into thin strips
  • 1 c raw cashews
  • ¼ c water
  • 1 T soy sauce
  • ¼ c nutritional yeast
  • 2 T green onion, chopped
  • 2 T balsamic vinegar
  • 2 T olive oil
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.

Recipe is from the one for "Cheezy cashew-roasted red pepper toasts" in Robin Robertson’s 1,000 Vegan Recipes (read my review).

Buy 1,000 Vegan Recipes: |

  Key to abbreviations and conversions
  Cheezy red pepper dip
#bell peppers #nuts
Appetizers & Side DishesChristmasDipsEasy RecipesKids' RecipesQuickiesValentine's DayVegan Recipes

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