This vegan red pepper dip is so fantastically versatile, you can have it with your salad, spread on crackers or as an accompaniment to chicken or meat. Go on, treat yourself!

2 red peppers, deseeded

1 cup cashew nuts

1 1/2 tbsp extra virgin olive oil

1/2 lemon, juice of

1 clove garlic

1/2 tsp salt

Dash black pepper

  1. Blend all ingredients together until smooth.

  2. Keeps in fridge for 48 hours.

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