Cashew Romesco Veggie Dip
Bring the flavors of Spain into your kitchen. Traditionally, this infusion uses almonds. However, in this version we use creamy cashews combined with garlic to make a dip that can be used in soups, on hummus, or on it’s own to add depth of flavor that will leave you feeling satisfied!
Ingredients:
1 large tomato
1 cup cashews (or slivered almonds)
½ cup plus 1 Tbs olive oil, divided
1 tsp jalapeno, or more to taste
2 garlic cloves, chopped
½ yellow pepper
2 scallions, trimmed and chopped
1 teaspoon apple cider vinegar
½ teaspoon salt
Directions:
Preheat oven to 350 degrees Fahrenheit
Place the tomato and the cashews on a baking pan and bake for 10 minutes, until the nuts start to color. Watch them closely so they don’t burn.
Add ¼ cup of oil to a small saute pan, saute the jalapeno over medium heat, about 5 minutes. When the jalapeno is soft, add the garlic. cook for 2 minutes. do not allow the garlic to brown. Remove from heat.
Put into a food processor the yellow pepper, scallions, and jalapeno mixture.
Remove the skin from the tomato, and then add the tomato, vinegar, and cashews to the processor.
Process for 1 minute, and slowly add the remaining olive oil. Scrape down the sides of the bowl; add salt, and puree just until smooth.
Add more salt to taste, if desired. The sauce can be refrigerated for several days. Serve at room temperature or cold. Enjoy!
