8
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Ingredients
1 1/2 cups cauliflower florets
1/2 cup peeled, diced carrots
1/4 cup raw cashews
1/4 cup hemp seeds
1/2 cup water or no-salt-added or low sodium vegetable broth
1/2 teaspoon yellow mustard powder
1/2 teaspoon ground black pepper
1/2 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Instructions:
Blanch cauliflower and carrots in boiling water until tender, about 5 minutes. Cool.
Place cashews, hemp seeds, blanched vegetables and remaining ingredients in a blender and puree until smooth and creamy.
Serve with raw veggies or baked tortilla chips (see note).
Note: To make baked tortilla or pita chips, cut 100% whole grain flour tortillas or pitas into four or eight triangles. Lay on a parchment-lined baking tray without overlapping them. Bake at 250 degrees for one hour or until crispy.
My Notes:
(Click Edit to enter your notes about this recipe)
Per Serving:
Calories 94
Protein 7 g
Carbohydrates 6 g
Sugars 1 g
Total Fat 4.9 g
Saturated Fat 0.7 g
Cholesterol 0 mg
Sodium 50 mg
Fiber 2.8 g
Beta-Carotene 740 ug
Vitamin C 10 mg
Calcium 23 mg
Iron 1.3 mg
Folate 20 ug
Magnesium 64 mg
Potassium 189 mg
Zinc 2.4 mg
Selenium 1.8 ug
