Roasted Red Pepper and Cashew Dip with Balsamic
I have had a few requests for vegan and vegetarian dishes for Thanksgiving and this would be a perfect appetizer served with veggies or crackers. It is nice and light but full of flavor that will appeal to everyone, not just the vegans.
Have fun!
- 1 large red bell pepper
- 3/4 cup raw, unsalted cashew pieces
- 1 clove garlic, peeled
- 1 small shallot, peeled
- 1/4 tsp fresh ground black pepper
- 1/2 tsp kosher salt
- 4 Tbsp balsamic vinegar
- 2 Tbsp extra virgin olive oil
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Soak cashews in boiling water until totally soft, about 30-45 mins. Replace water if it cools down to speed up the process.
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Place the bell pepper directly over heat on a gas stove, or under a broiler turning it often and keeping a close eye on it until it is totally charred and black and soft. Wrap in foil and let sit about 10 minutes or until cool enough to handle.
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Drain and rinse the cashews and add to the pitcher of a high powered blender. Also add the garlic, shallot, salt and pepper and balsamic.
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Peel the charred bits off the bell pepper and remove the stem and seeds inside. Add to the blender as well and blend until combined.
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Scrape down the sides of the blender and with it running add in the olive oil in a slow stream until all combined and smooth. Season with more salt if necessary Keep covered in a container in the fridge until ready to use, and up to 2 days.
