Name: Vegan Whipped Cashew Dip with Roasted Red Peppers and Olives
Total time: 12 h 45 min
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

Why This Recipe Works

Once again, cashews were the ideal starting point. Soaked and pureed, they were creamy and neutral-tasting. We found that we needed to soak the raw cashews for at least 12 hours; any less, and the dip turned out grainy. Next, we turned to a variety of simple vegan pantry ingredients to amp up the flavor of the dip. For our first combination, tasters liked the mildly smoky flavor of roasted red peppers with the briny, salty depth of chopped kalamata olives. A bit of olive oil and lemon juice boosted the flavor further and thinned the dip to a perfect spreadable consistency. Some parsley, stirred in with the olives after processing, provided welcome freshness. Since our dip had come together so quickly and easily, we decided to create two more flavorful variations, one using smoky chipotle, tangy lime juice, and fresh cilantro, and another with sweet sun-dried tomatoes and earthy rosemary.

Before You Begin

You can substitute an equal amount of slivered almonds for the cashews; however, the dip will have a slightly coarser consistency. Serve with chips, crackers, or crudités.

Instructions

Place cashews in bowl and add cold water to cover by 1 inch. Let sit at room temperature for at least 12 hours or up to 24 hours. Drain and rinse well.

Process soaked cashews, red peppers, 3 tablespoons water, oil, lemon juice, ¾ teaspoon salt, ½ teaspoon pepper, and garlic in food processor until smooth, about 2 minutes, scraping down sides of bowl as needed.

Transfer cashew mixture to bowl, stir in parsley and olives, and season with salt and pepper to taste. Cover with plastic wrap and let sit at room temperature until flavors meld, about 30 minutes. Serve. (Dip can be refrigerated for up to 5 days; stir in 1 tablespoon warm water to loosen dip if necessary before serving.)