1 1/2 cups Raw Unsalted Cashews, soaked in hot water
2 Tbsp Apple Cider Vinegar
1 tsp Siete Traditional Botana Sauce
1 Tbsp Tomato Paste
¼ cup Water
½ tsp Garlic Powder
½ tsp Smoked Paprika
3/4 tsp Sea Salt
2 Tbsp Nutritional Yeast
⅓ cup Diced Pimentos, drained
40 minutes
4-8
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We love making Tortilla Pinwheels this time of year, and one of our favorite fillings is Vegan Pimento Cheese Spread! It's a familia favorite for the back-to-school season because it's perfect for lunchbox packing and midday snacking, too. Enjoy it wrapped in our Grain Free Chickpea Tortillas or with chips for dipping. ¡Buen provecho!
1 1/2 cups Raw Unsalted Cashews, soaked in hot water
2 Tbsp Apple Cider Vinegar
1 tsp Siete Traditional Botana Sauce
1 Tbsp Tomato Paste
¼ cup Water
½ tsp Garlic Powder
½ tsp Smoked Paprika
3/4 tsp Sea Salt
2 Tbsp Nutritional Yeast
⅓ cup Diced Pimentos, drained
1 1/2 cups Raw Unsalted Cashews, soaked in hot water
2 Tbsp Apple Cider Vinegar
1 tsp Siete Traditional Botana Sauce
1 Tbsp Tomato Paste
¼ cup Water
½ tsp Garlic Powder
½ tsp Smoked Paprika
3/4 tsp Sea Salt
2 Tbsp Nutritional Yeast
⅓ cup Diced Pimentos, drained
Soak cashews in hot water for at least 30 minutes to soften. Drain and rinse cashews once they have soaked.
In a food processor, blend drained cashews, vinegar, Siete Traditional Botana Sauce, tomato paste, water, garlic powder, paprika, and sea salt until smooth.
Stir in the diced and drained pimentos to combine.
Serve with your favorite Siete chips or wrapped in a tortilla pinwheel for a quick snack.
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