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.


  1. Holy crap, it's been forever!! =)

    1. I know and I don't see it getting any better soon! I've started a class with UC Fullerton which is keeping me very busy, and then there's the work thing... I will try though :)