The full recipe is on page 25 of the "Dips" PDF

Ingredients:

1 cup raw cashew, soaked overnight, rinsed and drained

1 cup red pepper, roughly chopped

¼ cup filtered water

2 tablespoons lemon juice, freshly squeezed

2 tablespoons nutritional yeast

½ teaspoons Himalayan pink salt

1 cup cilantro, roughly chopped

½ teaspoons chipotle powder