And perfect paired with your corn tortilla chips.
One bite and you just won’t be able to stop.
O ya, I forgot to mention it’s gluten-free, dairy-free, soy-free and vegan! Awesome.
- ¾ cup almond milk
- 1 Tbsp. apple cider vinegar
- 1 tsp. cornstarch
- 3/4 cup cashews
- 1 3/4 cups warm water
- 2 Tbsp. nutritional yeast
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. garlic powder
- 1/4 tsp. turmeric
- 1 red bell pepper, finely diced
- 3/4 cup salsa
- 2 Tbsp. fresh cilantro, finely chopped
- Sea salt and freshly ground white pepper to taste
Combine almond milk and vinegar in a small bowl; set aside for 5-10 minutes until mixture thickens. Add cornstarch; mix well to combine.
In a food processor, grind cashews. Remove from food processor and add to a medium sized pot over medium heat.
Add water, nutritional yeast, lemon juice, garlic powder, turmeric and almond milk mixture. Mix well; add red bell pepper, salsa, cilantro, sea salt and pepper. Serve warm, at room temperature with corn tortilla chips, crudites, atop burritos, tacos and salads. Enjoy.