7.5ozraw cashewssoaked in water overnight, drained and rinsed
½tspkosher saltplus more to taste
juice of 2 limes
garnish: chopped cilantro and olive oil drizzle
Turn on the oven broiler.
Roast the peppers under the broiler, turning a quarter turn every 5 minutes, for 20 minutes. Put the peppers in a ziploc bag to steam for 5 minutes. Remove the charred skins and seeds.
Put the roasted peppers, cashews, avocado, salt, lime juice, cilantro, scallion, and almond milk in a food processor. Process until smooth. Transfer to serving bowl. Garnish with a drizzle of olive oil and some fresh cilantro. Serve with tortilla chips. Yields ~2 cups.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!