Tuesday, September 17, 2013

Vegan Red Pepper Dressing/Dip

Wow! It's been a super long time since I've updated and this won't be a long one either. Lots of stuff to catch up on, BUT Duval Audubon Society gets started again this weekend, so maybe, just maybe there will be pictures :)

Soooo, because I wasn't able to find a suitable recipe for what I had a hankerin' for, I created this dressing to put on our vegan fish sandwiches tonight. I'm also planning to use it as a salad dressing this week. It makes plenty, so if you just want to try it, you may want to half the recipe. It is super tasty!

Roasted Red Pepper Dressing/Dip

1 cup raw cashews (soaked in water until soft and drained)
1/2 c. water (NOT the soaking water)
1 clove garlic

2 roasted red peppers, skins removed
2 Tblsp. white balsamic vinegar
1 tsp. capers
1 very small sweet gherkin pickle
2 tsp. salt

In a blender, blend the cashews, water, and clove of garlic until it's super smooth and creamy. Add the remaining ingredients and blend again until even smoother. Adjust for salt.