Vegan Nacho Sauce
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- 2 cup(s) Water
- 1/4 cup(s) Raw cashews Soaked for at least an hour beforehand
- 4 ounce(s) roasted red peppers From a jar
- 1 cup(s) Nutritional yeast
- 2 tablespoon(s) cornstarch
- 1 tablespoon(s) Lemon Juice
- 1 1/2 teaspoon(s) Salt or to taste
- 1/2 teaspoon(s) Onion Powder
- 1/4 teaspoon(s) garlic powder
- 1/2 teaspoon(s) Cumin heaping
- Combine all ingredients in a food processor until completely smooth. Transfer to a medium saucepan and whisk constantly over medium heat until thickened, about 5-6 minutes.
- Can be stored in serving size containers in the freezer, and defrosted in microwave or on stove top before serving.
This recipe is a personal recipe added by SuebirdQuebec and has not been tested or endorsed by MyRecipes.
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Vegan Nacho Sauce Recipe at a Glance
- COURSE: Dips/Spreads
- CUISINE: Southwest