Yield: 4 servings
1 red pepper, roasted, skinned, & seeded
1 1/2 cups roasted cashews
1 7-ounce can jalapeno peppers, drained
3/4 cup water
2/3 cup nutritional yeast flakes
1/4 cup olive oil
1/4 cup lemon juice
1 1/2 tablespoons tahini
1 1/2 tablespoons reduced sodium tamari sauce
Throw everything in a blender and blend until creamy. You may want to add more water to get it to the right consistency. Warm gently on the stove.
From VegWeb
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