Who needs cheese when you can whip up a big batch of this sauce to use with your next rice and bean bowl or breakfast burrito.
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Ingredients
- 1/2 C vegetable oil
- 1/2 C almonds (raw unsalted)
- 7 oz garbanzo beans (canned chickpeas) (rinsed and drained)
- 1/3 C nutritional yeast
- 6 oz tofu (silken soft boxed)
- 1/2 C water
- 1/2 C lemon juice
- 3 garlic cloves
- 2 Tbsp chipotle chiles in adobo sauce
- 1 tsp oregano (dried)
- 1 tsp cilantro (dried)
- 1/2 tsp curry powder
- 1/2 tsp salt
- 1/4 tsp cumin
Ingredients
- 1/2 C vegetable oil
- 1/2 C almonds (raw unsalted)
- 7 oz garbanzo beans (canned chickpeas) (rinsed and drained)
- 1/3 C nutritional yeast
- 6 oz tofu (silken soft boxed)
- 1/2 C water
- 1/2 C lemon juice
- 3 garlic cloves
- 2 Tbsp chipotle chiles in adobo sauce
- 1 tsp oregano (dried)
- 1 tsp cilantro (dried)
- 1/2 tsp curry powder
- 1/2 tsp salt
- 1/4 tsp cumin
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Calories |
Cholesterol |
Sat Fat |
Carbs |
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Instructions
In a blender, combine the oil, almonds, and garbanzo beans.
Add the remaining ingredients and blend until well combined and of a smooth consistency; chill covered in the refrigerator for at least one hour prior to serving.
Recipe Notes
Store covered in the refrigerator for up to one week.
© Mainly Vegan LLC
