Zesty Nacho Sauce
- 1 roasted red pepper, skin, stem & seeds removed
- 1 1/2 cups roasted cashews
- 1-7 ounce can jalapenos, drained
- 2/3 cup nutritional yeast
- 2/3 cup water
- 1/4 cup toasted sesame seeds
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 1/2 tablespoons low sodium tamari sauce
- 1 1/2 teaspoons paprika (for color)
- dash of hot sauce (optional)
|
Throw all the ingredients into a blender and blend until creamy. Warm sauce gently over low heat and pour over corn chips. Or drizzle it over chips and bake them, covered, for 10-15 minutes in a 375*F oven. |
