Craving a little nacho cheese? How about a little nacho CHEEZE? Our raw, vegan nacho cheeze adds just the right zip to a simple spicy squash and collard wrap. A super snack or a light yet fulfilling lunch.
1 zucchini squash, diced
1 Tbsp. chili powder
1 tsp. cayenne
1/2 tsp. Celtic salt
Olive Oil, drizzle
Toss all ingredients together in a large bowl and set aside
Makes 2-3 cups
2 c macadamia nuts, unsoaked
1 c tomatoes
1 red bell pepper, thinly sliced
1/2 c lemon juice
2 tsp salt
1/2 tsp turmeric
1/4 c fresh basil
Place all ingredients in blender with the exception of the basil. Blend until smooth.
Pulse in the basil and set all blended ingredients aside
If you desire to add spicy hot flavors: add a jalapeno, a few dashes of cayenne, chipotle or chili flakes to the blender.
Additional Ingredients to Assemble Wrap:
1 C. spinach, chopped
1 C. daikon radish, grated
1 C. pesto
8 collard leaves
Directions for assembling wrap:
Using 1 collard leaf, spread Nacho Cheeze and then pesto onto leaf. Next, layer spinach, daikon radish, spicy squash mixture and red bell pepper.
Wrap as tightly as desired and enjoy!