Ingredients

The following ingredients have 4 Servings
  • 2 cups raw cashews
  • 1 medium carrot, (peeled and chopped)
  • ½ cup nutritional yeast flakes
  • 3 tablespoons lemon juice
  • 2 tablespoons mild miso paste
  • ½ teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • 1 cup cherry tomatoes, (chopped)
  • ½ cup diced red onions
  • ¼ cup chopped cilantro or parsley

Instruction

  • Add cashews and sliced carrots to a saucepan over medium heat. Bring to a boil and reduce heat to a simmer. Cook for 5 minutes, until the cashews and carrots are tender. Remove from heat to cool slightly, then drain the water.
  • Add cooked cashews, carrots, nutritional yeast flakes, lemon juice, miso, and spices to a food processor or blender. Pulse until broken down into smaller pieces. Use a rubber spatula to wipe down the sides of the blender jar and lid.
  • Add water ½ cup at a time and pulse again, gradually turning up the speed to create a smooth consistency. Continue adding water until you achieve a desired consistency.
  • Let cool 5 to 10 minutes to thicken. 
  • Serve immediately with toppings and tortilla chips.
  • Use immediately, or transfer sauce to an airtight container, cover, and refrigerate for up to 7 to 10 days.