Dip and Sauce Ingredients

Updated 1 month ago by Jamie Armstrong

Spicy Blanco Queso:

Water • Cashews • Tomatoes • Nutritional Yeast • Onion • Green Bell Peppers • Distilled White Vinegar • Jalapeños • Sea Salt • Flax Seed • Fermented Extract (Oregano, Flax Seed, and Plum) • Coconut Milk Powder • Lactic Acid • Onion Powder • Garlic Powder

Mild Nacho Queso:

Water • Cashews • Tomatoes • Carrots • Green Bell Peppers • Nutritional Yeast • Sea Salt • Distilled White Vinegar • Flax Seed • Fermented Extract (Oregano, Flax Seed, and Plum) • Coconut Milk Powder • Lactic Acid • Onion Powder • Tomato Powder • Garlic Powder

Sprouted Bean Dip:

Water, pinto beans, coconut oil, white distilled vinegar, sea salt, green bell pepper, coconut aminos, jalapeño pepper, coconut sugar, paprika, onion powder, garlic powder, fermented extract (derived from oregano, flaxseed and plums), epazote.

Red Enchilada Sauce:

Tomatoes, water, apple cider vinegar, chili powder, avocado oil, sea salt, dates, chia seed, flax seed, porcini powder, onion powder, garlic powder, cumin, black pepper, oregano.

Green Enchilada Sauce:

Tomatillos, green bell peppers, onions, water, jalapenos, apple cider vinegar, garlic, avocado oil, dates, sea salt, chia seed, flax seed, black pepper, tumeric


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