Nacho Sauce
2 1/2 cups raw cashews
1 red (or orange, or yellow) bell pepper - seeds & stem removed, cut into chunks
1 clove garlic
3 Tbsp. nutritional yeast
1 lemon, juice only
1 1/2 tsp. sea salt
1/4 - 1 tsp. cayenne - adjust to your taste
water to blend to desired consistency
Put all ingredients in blender (you will need a good blender but a high-speed blender is not necessary), bell pepper first. Blend, adding water as needed to help blend & thin the sauce, until smooth & creamy. Stays good for a few days in the refrigerator.
Here are some of the ways I've used it recently:
Raw nachos
Nacho dip - basically, I wanted nachos but was out of fresh stuff to put on top, so I just dipped the flax crackers into the dip.
Cheesy Quinoa: sprouted quinoa, sprouted mung beans (just a little tail - not full-grown sprouts) and veggies, with some nacho sauce mixed in.
Posts
woah - the pizza looks good. I'd love to try out some nacho sauce on the buckwheat pizza crusts you made for me. that plus fresh toppings, tomato and basil, would be dee-lightful!
ReplyDeleteHaha! Thanks, but that wasn't pizza - it was sunflower seed "beanz" with the nacho sauce on top. I spread it out to warm it in the dehydrator, and then I dipped flax crackers into it. But now you've got me wanting to make pizza...yum!
ReplyDelete