- 1 cup cashews, soaked in water for 2 hours
- 2 Tbsp lemon juice
- 2 Tbsp nutritional yeast
- 1/4 cup bell pepper
- 1 tsp garlic
- 1 tsp paprika
- 1/2 tsp sea salt or Himalayan salt
- 1/4 cup water
- pinch cayenne pepper (optional)
- Add all ingredients into a high speed blender and process until you get a smooth consistency.
- Dip with carrots, cucumbers, celery, or your other favorite veggie; or massage onto kale leaves and dehydrate in a food dehydrator at 115F for 10-12 hours.
