1 cup raw, whole cashews, soaked in water for 2 hours
1 small red bell pepper, quartered
3 Tbsp. nutritional yeast flakes
3 Tbsp. sriracha
1 Tbsp. freshly squeezed lemon juice
2 cloves garlic, peeled
Water if needed
Salt and freshly ground black pepper
Drain cashews. Put them in a food processor or high-speed blender and add the bell pepper, nutritional yeast, sriracha, lemon juice and garlic. Puree until smooth, pausing once or twice to scrape down the sides with a rubber spatula. With the processor running, drizzle in water for a thinner consistency, if desired. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate for at least 2 hours before serving. Stored in the refrigerator, it will keep for 1 week.
Feel free to use 1 (8-ounce) package cream cheese, softened, or 8 ounces fresh chèvre in place of the cashews and nutritional yeast.