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.

Courtesy of http://www.chooseveg.com/display_recipe.asp?recipe=267

This entry was published on February 3, 2013 at 10:32 pm. It’s filed under Snacks, Starters and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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