- 2 large carrots (fork tender)
- 1 small potato (fork tender)
- 1 cup cashews (soaked for at least 4hrs in hot water)
- 2 tbsps nutritional yeast1 tbs vegan Worcestershire
- 1/2 tsp cumin1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 chili in adobo sauce
- 1/2 tbsp hot sauce (optional)
- 1 cup almond milks
- Salt/pepper as desired
- 1 tbsp oil
- 1 cup cooked lentils
- 2 cloves garlic
- 1/2 medium yellow onion, finely chopped
- 1 tsp chili powder
- 1 tsp cumin
- 1 poblano, finely chopped
- Salt/pepper as needed
Other: 1 tomato, chopped, drained.
- Cheese: If you haven’t soaked the cashews for a long time, add them to the blender first with a little almond milk.
- Blend until smooth. If not simply add everything in and blend until smooth.
- For a more vibrant orange simply add an additional fork tender carrot. To monitor the heat factor you can add 1/2 the adobo pepper and blend.
- Add more almond milk a little at a time to achieve the desired consistency if yours is too thick.
- Lentils: Add the oil, onion, and poblano to a pan over medium heat. Cook for 3-4 minutes. Now add the garlic and spices and cook for an additional 3 minute. Remove from heat, and set aside.
- Combine the cheese with the cooked lentil mix, fold in chopped tomatoes.
- Serve warm with tortillas chips and garnish with the optional cilantro, tomatoes and onion.
- Serving Size: 1