Tangy, cheezy red pepper dip that you can use to make cute holiday appetizers.
Yield: about 20 toasts
Time: 20 minutes
Tools
- 2-inch cookie cutters
- knife
- food processor
- spoon
Ingredients
- 8 thin slices of soft white sourdough or wheat bread*
- 1 c raw cashews
- ¼ c water
- 1 T soy sauce
- ½ c roasted red peppers, cut into thin strips
- ¼ c nutritional yeast
- 2 T green or white onion, chopped
- 2 T olive oil
- 1½ T balsamic vinegar
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 process until smooth.
Add half of the red peppers and purée.*
Add nutritional yeast, onions, oil, and vinegar and blend until smooth.
Spread each piece of toast with a spoonful of the dip, then top with red pepper strips.
Notes
* If you want to serve this as a dip rather than as ready-made appetizers, just purée all the peppers and skip the final step.
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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