Sweet Tribelli Peppers with Creamy Cashew Fresh Herb Dip

(Vegan and Gluten-free)

By Super Natural Chef Kari Bernardi


  • 15 Tribelli Peppers, de-seeded and julienned
  • 1 1/2 Cups Raw Cashews, soaked 2-4 hours to soften, drained and rinsed
  • 1 Cup of Water, or more if necessary to blend smooth
  • 1/4 Cup of fresh squeezed Lemon Juice
  • 2-3 Tablespoons of Nutritional Yeast
  • 2 Tablespoons Light Miso (Chickpea)
  • 1-2 teaspoons of Real Salt or Himalayan Salt
  • 1 teaspoon each Onion Powder and Garlic Powder
  • Pinch of Nutmeg
  • 1/2 Cup of Fresh Herbs, chopped


  1. Combine water, soaked cashews, lemon juice, nutritional yeast, light miso, salt, onion and garlic powders in a blender and blend until smooth.
  2. Pulse in fresh herbs. Do not over blend or mixture can become green. Looking for white creamy dip with flecks of fresh green herbs.