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Nacho Sauce, Zesty
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| 1 | roasted red pepper, skin, stem & seeds removed |
| 1 1/2 cups | roasted cashews |
| 1-7 ounce can | jalapenos, drained |
| 2/3 cup | nutritional yeast |
| 2/3 cup | water |
| 1/4 cup | toasted sesame seeds |
| 1/4 cup | olive oil |
| 1/4 cup | lemon juice |
| 1 1/2 tablespoons | low sodium tamari sauce |
| 1 1/2 teaspoons | paprika, (for color) |
| dash | hot sauce, (optional) |
Throw all the ingredients into a blender and blend until creamy. Warm sauce gently over low heat and pour over corn chips. Or drizzle it over chips and bake them, covered, for 10-15 minutes in a 375*F oven.
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