Updated: May 4, 2019
You will need:
1 medium red pepper
1 medium orange pepper
1 cup cashews
1/4 cup avocado oil
2 tbsp fresh lemon juice
2.5 tbsp nutritional yeast
1/4 tsp sea salt
3/4 tsp herbamare
1/8 tsp black pepper (or to taste)
1 tbsp avocado oil (for drizzle)
Preheat oven to 350F and line baking sheet with parchment paper.
Prepare peppers by slicing in half, and removing seeds. Place onto baking sheet and drizzle with avocado oil.
Roast for 30-40 minutes, flipping half way, until both sides are charred and peppers are soft.
Once removed from oven, add all ingredients into a high powered blender.
Blend until desired consistency ~ 1-2 minutes for smooth and creamy.
Place in fridge for 1-2 hours before serving as a dip.
If you use the sauce while its still warm, its a great alternative to cheese sauce.