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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found the original recipe on the Vegan Lunch Box Blog. Without the soyrizo it's pretty good, but once you add that, it's AMAZING. Especially good with Kettle brand Jalapeno potato chips, but any tortilla chip will do. Ingredients:
2 cups water |
1/4 cup raw cashews |
1 (4 ounce) jar pimentos, drained |
1 cup nutritional yeast flakes |
2 tablespoons cornstarch |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons salt (to taste) |
1/2 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/2 teaspoon cumin, heaping |
1 (12 ounce) package soy chorizo (i like trader joe's brand, it's spicy and gluten free) |
Directions:
1. In a medium skillet, cook the soyrizo over medium heat until browned.
2. Meanwhile, combine all of the ingredients, except the soyrizo, in a blender and blend until completely smooth. Once the soyrizo is browned, transfer the blender mixture to the skillet. Stir constantly over medium heat until thickened, about 5 to 6 minutes.
3. Serve.
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