This creamy spread is ideal on veggie burgers, toast, or served with pita chips. For raw fooders, use this recipe as a dip with vegetable crudite. It is also a joy when served alongside big (whole) romaine lettuce leaves. This mesquite dip is also excellent when used as a spread in a collard green wrap sandwich, too.
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1⁄2 cup Navitas Naturals Cashews |
| 1⁄2 cup sun-dried tomatoes plus soaking water | |
| 1 red bell pepper, seeded and chopped | |
| 2 Tbsp. apple cider vinegar | |
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1 Tbsp. Navitas Naturals Mesquite Powder |
| 3⁄4 tsp. Himalayan crystal salt |
Place the cashews in a medium bowl and add enough water to cover them by about an inch. Place the sun-dried tomatoes in a small bowl and add enough water to just cover. Let the cashews and sun-dried tomatoes soak for up to an hour. Strain the cashews, rinse them, and put them in a blender. Add the sun dried tomatoes and their soaking water, along with the rest of the ingredients to the blender, and blend until creamy.
Submitted by: Kristen Suzanne – www.kristensraw.com
