You’re going to need:
1 cup pine nuts
1 cup cashews
2 cloves garlic
1 red capsicum
1 lemon, juiced
½ cup ACV
½ cup nutritional yeast/savoury yeast
Water for desired consistency (I use none)
Store the dip in an airtight container in the refrigerator for up to 3 weeks.
Tip: you could use salted cashews instead of a pinch of salt.
Not sure who to credit with the recipe as my Mum sent it to me in a Word Document a couple years ago. Hope you enjoy it, maybe it’ll be your go-to dip to take to your next BBQ!