Cooking Instructions
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Step 1
Roughly chop the
Carrot (1)
. Finely dice the
Yellow Onion (1/4)
(you want 1/4 cup of onion).
Step 2
Place the roughly chopped carrot in a small saucepan of water. Bring to a boil and let cook over medium heat for 15-20 minutes, or until carrot pieces are soft and easily piercable with a fork.
Step 3
Add the boiled carrot,
Soft Tofu (240 mL)
, onion, and
Nutritional Yeast (6 g)
to a blender.
Step 4
Next add the juice from
Lemon (1)
,
Distilled White Vinegar (5 mL)
,
McCormick® Garlic Powder (3 g)
,
Paprika (2 g)
,
Chili Powder (1 g)
,
Ground Cumin (as needed)
,
Dijon Mustard (3 g)
, and
Salt (2 g)
. If desired, throw in some
Pickled Jalapeño Peppers (5 slices)
as well. Blend all ingredients until combined.
Step 5
Use as a dip for chips, the star of a loaded vegan nacho plate, slathered all over some plant-based enchiladas, or however you would use nacho cheese!
