Better Nutrition - - VEGAN EATS -

Makes about 2 cups ( 6 serv­ings) In ad­di­tion to us­ing this as a na­cho sauce, try it folded into cooked pasta for a zesty mac- and- cheese.

1 ( 2- oz.) jar chopped pimien­tos, drained 1 tsp. canned chipo­tle chiles in adobo sauce

⅓ cup nu­tri­tional yeast Tbs. corn­starch ½ tsp. smoked pa­prika ½ tsp. mus­tard pow­der ½ tsp. onion pow­der ½ tsp. gar­lic pow­der 1 tsp. salt 1 Tbs. olive oil 2 tsp. fresh lemon juice 2 tsp. rice vine­gar

1 ½ cups plain unsweet­ened al­mond milk

. Com­bine all in­gre­di­ents in blender, and blend un­til smooth.

. Trans­fer to saucepan, and cook over medium heat, stir­ring con­stantly, un­til thick­ened, about 5 min­utes. Taste and ad­just sea­son­ings, if needed.

Per serv­ing: 60 cal; 2g prot; 3g to­tal fat ( 0g sat fat); 7g carb; 0mg chol; 460mg sod; 1g fiber;

0g sug­ars

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