Ingredients
- ¼ cup This Little Goat went to Yucatán
-
1 c raw cashews
- ½ small carrot, boiled until soft
- 3 tbsp nutritional yeast
- 1 pack Everybody Eat White Pepper & Garlic™ Crispbreads
- 2 avocados, sliced
- 1 red onion, thinly sliced
- ½ bunch cilantro, chopped
Directions
- Place raw cashews in a heatsafe bowl. Heat 1 cup of water until boiling, take off heat and pour over cashews, allowing the raw nuts to soak for a minimum of 15 minutes.
- Once the cashews have been soaked, reserve a ½ cup of water and strain cashews.
- Place soaked cashews, boiled carrot, nutritional yeast and This Little Goat went to Yucatán Sauce in a blender adding small amounts of reserved water until a creamy consistency is achieved.
- Spread a hefty spoonful of the cheesy cashew spread onto each Everybody Eat White Pepper & Garlic™ Crispbread followed by your favorite toppings such as sliced avocado, red onion, and cilantro.
