The star of this dish is the jalapeno cashew cheese sauce that sparkles with possibility. It makes a great dip for veggies, sauce for spiralized zucchini, or spread for sandwiches. And if you like “nacho cheese” kale chips, look no further!
1½ cups cashews
½ cup water
2 Tablespoons lemon juice
2 Tablespoons nutritional yeast
½ jalapeno, seeded
2 cloves garlic
½ teaspoon each salt & pepper, to taste
- Blend until smooth.
- Spread jalapeno cheese on crackers. Top with sun-dried tomatoes, salad greens and avocado. Lunch is ready!