Red Pepper and Basil Dip

INGREDIENTS:

- 1 1/2 cups Raw Cashews, unsalted
- 1/4 cup Nutritional Yeast
- 2 cloves Garlic
- 3 tablespoons Lemon Juice
- 1 1/2 tablespoons Chia Seeds
- 3/4 cup Fresh Basil, lightly packed
- 3 tablespoons Tahini
- 1 1/3 cups Roasted Red Peppers, chopped

METHOD:

1. Place cashews in a medium bowl, cover with cold water, and allow to soak for 4 hours.

2. Drain and transfer to a food processor. Add remaining ingredients and process until smooth.

3. Add more water if you prefer a thinner dip or if you would like to use it as a sauce.