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)
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.
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.