Informations supplémentaires
30 min.
|
354 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Cut the tomato and the radish into very small cubes. Chop the cilantro. Put the nuts in a bowl and add enough water to cover. Let soak until step 4. Cut the tortillas into triangles.
2. Make the salsa
In a bowl mix the tomato with the radish, cilantro, a drizzle of oil, salt and pepper. Add a little lemon juice to taste.
3. Bake the tortillas
Place the tortillas on a baking sheet. Bake in the oven for 6-8 minutes until crispy.
4. Make the sauce
Drain the nuts. Put the nuts in a food processor with the spices to taste, nutritional yeast, juice of half a lemon, 1 2P | 1.5 3P cups of water, sriracha to taste, salt and pepper. Reduce everything to a homogeneous and smooth sauce. Place the sauce in a saucepan and heat over medium low heat, stirring, until the sauce is warmed through. Add water if needed. Adjust salt and pepper.
5. Plate your dish
Serve the warm sauce with the chips and the tomato salsa. Bon appétit!
120gCashews
20gNutritional Yeast
8unitCorn Tortilla(s)
1unitTomato(es)
2unitRadishes
1unitCilantro
15mlSriracha
0.5unitLemon
6gSpice Mix (garlic powder,smoked paprika,turmeric powder)
What you need
sheet pan, bowls, pot, whisk, food processor
354 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
35g
12%
fat
20g
31%
cholesterol
0mg
fiber
6g
24%
protein
13g
saturated
4g
20%
sodium
41mg
2%
sugar
4g
trans
0g