Tuesday, September 17, 2013
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.