Vegan Whipped Cashew Dip with Roasted Red Peppers and Olives

Vegan Whipped Cashew Dip with Roasted Red Peppers and Olives

Vegan Whipped Cashew Dip with Roasted Red Peppers and Olives

By America's Test Kitchen
12 hours 45 minutes

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Details
  • Servings:   2
  • Calories:   823
  • Protein:   21g
  •  
  • Fiber:   6g
  • Sugar:   9g
  • Carb Total:   35g
  •  
  • Trans Fat:   0g
  • Saturated:   12g
  • Fat Total:   71g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   condiments and sauces
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Cuisine
  • american
Comments
Ingredients
  • 1½ cups raw cashews
  • ½ cup jarred roasted red peppers , rinsed, patted dry, and chopped
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • Salt and pepper
  • 1 garlic clove , minced
  • ½ cup minced fresh parsley
  • ½ cup pitted kalamata olives , chopped
Instructions

Vegan Whipped Cashew Dip with Roasted Red Peppers and Olives serves 2 original recipe by America's Test Kitchen.

View original preparation instructions

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