You'll love this nutritious "cheese" sauce recipe! It is very quick to prepare and can be made into a meal when topped with black beans or shredded chicken, chopped cabbage, and sautéed vegetables. The tortilla chips in these photos are homemade. I use sprouted corn tortillas and slice them into quarters using a pizza cutter then toss them in avocado oil, garlic powder, smoked paprika, and Herbamare. I spread them into one layer on a cookie sheet and bake in the oven at 375 degrees for 15 to 20 minutes. You'll want to turn them with a spatula one or two times during baking. Let them cool completely before using. The sauce can also be used to top gluten-free noodles for dairy-free mac and cheese (my children love this).
Ingredients
¼ cups
raw cashews
1 cups
unsweetened
non-dairy milk
2 tablespoons
avocado oil
2 ounces
roasted red bell peppers
2 tablespoons
arrowroot powder
2 tablespoons
nutritional yeast
2 teaspoons
freshly squeezed
lemon juice
¾ teaspoons
Herbamare
