This creamy red pepper cashew dip recipe only takes about 10 minutes to make.Its dairy free and is will become one of your favorite appetisers. It so delicious it’s hard to believe you’re eating a highly nutritious treat.
Requires blender or food processor.
Time: 10 minutes
3 cups of cashews (soak the cashews for 4 hours before using)
1 1/2 cups of almond milk (or your favorite seed, nut or grain milk)
1 large red pepper
1/2 cup of nutritional yeast
1/4 cup diced sweet onion
3 tablespoons of plementos or roasted red pepper (optional)
2 cloves garlic (you may substitute garlic powder to taste, if you wish)
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-8 tablespoons butter
-4 medium onions, sliced
-5 pounds carrots, peeled and medium sliced (about 12 cups)
-3/4 cup of basmati rice
-12 cups chicken broth
-1 cup of plain yogurt
-Salt & pepper to taste – Wait till you are finished cooking and blending the soup then salt and pepper to taste
In a heavy-bottomed pot, melt the butter. Add the onions and thyme and cook over medium-low heat until tender, about 10 minutes. Add the carrots and basmati rice and cook for 5 minutes. Pour in the broth, bring to a boil and then simmer until the carrots and rice are are tender, about 30 minutes. Stir in yogurt. 12 servings
1. Garnish with crème fraîche or sour cream and chopped herbs.
2. 1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder.
3. Cook a jalapeño pepper with the onions, add some cilantro before puréeing and garnish with chopped cilantro.
4. Vegans, replace chicken broth with water and regular dairy yogurt with coconut yogurt or nut milk yogurt.
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