• 1 roasted red pepper, skin, stem & seeds removed
  
• 1 1/2 cups roasted cashews
  
• 1-7 ounce can jalapenos, drained
  
• 2/3 cup nutritional yeast
  
• 2/3 cup water
  
• 1/4 cup toasted sesame seeds
  
• 1/4 cup olive oil
  
• 1/4 cup lemon juice
  
• 1 1/2 tablespoons low sodium tamari sauce
  
• 1 1/2 teaspoons paprika (for color)
  
• dash of hot sauce (optional)
  

Throw all the ingredients into a blender and blend until
creamy. I didn't have success with this in my food
processor. It didn't grind the seeds up very well.

Warm sauce gently (don't boil!) over low heat and pour over
corn chips. Or drizzle it over chips and bake them,
covered, for 10-15 minutes in a 375*F oven. You don't want
to dry out your lovely sauce. It also makes a good cheezy
burrito filling with tempeh taco meat and seasoned black
beans.

Serves: 3-4

Preparation time: 10 minutes