This spicy queso sauce is a tasty way to spruce up your typical mexican meal-especially if you’re avoiding dairy. I drizzled this over a kale taco salad (pictured) with chopped raw lacinato kale, purple cabbage, roasted bell pepper, chopped tomato, grassfed beef, my black bean dip, and mashed avocado. Most cheese sauces are cashew-based and I’ve found that using sunflower seeds make a great nut-free sub!
What you need:
- 1/2 cup sunflower seeds
- 1.5 T nutritional yeast
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/8 tsp chili powder
- 1/2 tsp sea salt
- 1 T avocado oil
- hot water (roughly 1 cup; more may be needed)
How you do it:
- Soak sunflower seeds in hot water for at least 1 hour
- Drain off water and put seeds, nutritional yeast, spices and oil into a blender
- Add a few tablespoons of water and blend
- Keep adding hot water and re-blending until desired consistency is reached
- Drizzle over mexican bowls, nachos or salads! Store in the fridge in a glass jar
