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Ingredients

  • 1 large carrot, cut into ⅓ inch slices
  • 2 cloves garlic, sliced into 3-4 slices or 2 tsp, minced
  • ½ cup unsweetened, non-dairy milk
  • 1 ¾ cup white (cannellini beans) or one 15 ounce can, drained
  • 5 Tbsp nutritional yeast flakes
  • 2 Tbsp miso paste
  • 3 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • ½ tsp smoked paprika
  • 1 tsp maple syrup
  • ½ tsp ground black pepper
  • ½ tsp stone ground mustard
  • 1 tsp olive oil
  • 1 cup non-meat “chorizo”
  • 1 Tbsp finely diced pickled jalapenos (optional)

Directions

  1. MAKE THE BASE SAUCE: In a small sauce pot, add the carrots, milk and garlic. Cook over medium-high heat until the carrots are soft, about 6-7 minutes. Cool slightly. In a highspeed blender, combine the carrot mixture and the rest of the ingredients except the olive oil, chorizo and pickled jalapenos and blend until smooth. Set aside.
  2. ADD THE CHORIZO: In a medium sauté pan, add the oil. Heat the chorizo according to the manufacturer’s instructions. Add the base sauce and heat until warm. Fold in the jalapenos. Transfer to a serving bowl and serve with cut vegetables (such as carrots, jicama and snap peas) and corn chips, or as a delicious condiment with tacos or rice bowls.

Nutritional Facts

Calories
233
Fat
15g (Saturated Fat: 0.7g)
Carbohydrates
14.7g
Fiber
19g
Sugar
3.7g
Protein
13g
Sodium
530mg