Vegan white bean and roasted red pepper dip

Name: Vegan white bean and roasted red pepper dip
Prep time: 5 min
Total time: 5 min
Ingredients: 14 ounce can white beans (rinsed and drained; all white beans work, like navy or cannellini ); 1 cup jarred roasted red peppers (patted dry with paper towel); ¼ cup fresh basil leaves; 2 tablespoons nutritional yeast; 1 tablespoon extra virgin olive oil; 1 tablespoon sherry vinegar (or apple cider vinegar); 1 clove garlic (crushed or micro grated); ¾ teaspoon salt; freshly cracked pepper (to taste)

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 4

basil dip roasted red pepper

Vegan white bean and roasted red pepper dip

Ingredients

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14 ounce can white beans (rinsed and drained; all white beans work, like navy or cannellini)1 cup jarred roasted red peppers (patted dry with paper towel)¼ cup fresh basil leaves2 tablespoons nutritional yeast1 tablespoon extra virgin olive oil1 tablespoon sherry vinegar (or apple cider vinegar)1 clove garlic (crushed or micro grated)¾ teaspoon saltfreshly cracked pepper (to taste)

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Instructions

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Step 1

Place beans, red peppers, basil, nutritional yeast, oil, vinegar, garlic, salt and pepper in a small food processor or blender and blend until smooth.

Step 2

Serve with sliced veggies, crackers or spread on sandwiches. Store in an airtight container in the fridge for up to 5 days.