On my plate were low fat corn tortilla chips that I warmed in the oven, pinto beans, black olives, artichoke hearts, salsa and the amazing nacho cheeze sauce. I had planned on putting some avocado as well, but they were still too hard to use. Definitely make this sauce - you will not be disappointed!!
http://www.nourishingmeals.com/search/label/appetizers Lots of vegan recipes on the site that I want to try out!
1/4 cup raw cashews
1 cup unsweetened non-dairy milk (cashew, soy, or hemp) *I used light soy milk
2 tablespoons grapeseed oil or olive oil
2 ounces roasted red bell peppers
2 tablespoons arrowroot powder
2 tablespoons nutritional yeast flakes
2 to 3 teaspoons fresh lemon juice
3/4 teaspoon Herbamare or sea salt
Place all ingredients into a blender fitted with a sharp blade or a Vita-Mix. Blend until super creamy. Pour into a small saucepan and whisk over medium heat until thickened, about 3 to 5 minutes. Remove from heat and let cool slightly before pouring using. The sauce will thicken as it cools. Pour over a plate of corn chips and top with your favorite toppings. Serve immediately. You could also stir into the sauce a can of diced green chiles if desired (the original recipe calls for this).
**Note: To roast red bell peppers, place them into a baking dish or onto a cookie sheet. Roast in a preheated oven on "broil" until the skin is charred, about 8 to 10 minutes. Remove from oven and place into a bowl, cover with a plate, and let cool. Once cooled, the skin slides off easily and you can cut them in half and remove the seeds and stem. *One very small pepper is about 2 ounces, which is what is needed for this recipe.
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These look awesome! :)
ReplyDeleteThanks Michal! <3 I made these for a party on Friday night where I was the only vegan there and it was devoured in seconds! Truly a hit! :)
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