Makes 1½ cups of sauce

2
/
3 cup prepared or homemade salsa

1
/
3 cup water

¼ cup raw almonds

¼ cup cooked chickpeas, drained and rinsed

¼ cup nutritional yeast

2 tablespoons lemon juice

1 teaspoon garlic, minced

¼ teaspoon salt

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon dried cilantro or 1 to 2 tablespoons fresh cilantro

1. Combine salsa, water, almonds, chickpeas, nutritional yeast, lemon juice, garlic, salt, chili powder, cumin and cilantro in a food processor or high-speed blender, and blend until smooth. Pour sauce into a medium bowl. Cover and refrigerate until serving.

Sarah Matheny, “More Peas, Thank You” (Harlequin, $21.95), Austin American-Statesman