Red Pepper Creamy Salad Dressing

On a piece of foil, cover bell pepper in olive oil, then pour remaining olive oil into the head of a garlic bulb with the top cut off.
5 from 1 vote
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Total Time 15 minutes
Servings 6

Ingredients
  

  • 1 bell pepper (red, orange or yellow)
  • 5 garlic cloves
  • 1-2 tablespoons olive oil
  • ¼ cup Nature's Eats Raw Cashews
  • ¼ cup Nature's Eats Brazil Nuts
  • 2 tablespoons nutritional yeast
  • ½ cup olive oil
  • 1½ teaspoons of salt
  • 5 tablespoons fresh squeezed lemon juice
  • 3 tablespoons apple cider vinegar or water
  • Pepper to taste

Instructions
 

  • On a piece of foil, cover bell pepper in olive oil, then pour remaining olive oil into the head of a garlic bulb with the top cut off.
  • Place in oven and cook at 425°F for 10 minutes or until fully roasted.
  • Remove the seeds from the roasted pepper and squeeze out garlic from the bulb. Place these and all remaining ingredients into a Vitamix machine or blender and blend until everything is completely liquefied.
  • Do a taste test and add in additional quantities of various ingredients based on your taste preferences.