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.
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.