Spring is continuing to tempt us with beautiful, warm afternoons. I have been clinging to it, white knuckled, knowing any second it may slip from my fingertips and back into the vast and fire filled depths of true mountain spring weather.
8 12 hours cooped up in a windowless room today, I took full advantage of the warm weather and went on a walk with a friend from work.
When I got home, I was craving something creamy for dinner. This texture craving has been a hard one since I gave up cheese. Racking my ‘mental pinterest board’, I remembered this recipe by Brittany Angell. (who has a truly awesome collection of glutenfree/eggfree/sugarfree recipes!).
The only modifications I make to the recipe are as follows:
- I use gluten free soy sauce instead of the salt
- I only use a small spoon full of butter (earth balance)
- And I add about a cup of salsa and sometimes some black beans
I use this recipe as a nacho sauce. Tonight I sprinkled some corn tortillas with garlic and onion powders and toasted them in the oven for ‘chips’.
Perfectly hit the spot!
*It also refrigerates well, for a couple of days, or keeps in the freezer well too!
Are you enjoying the beautiful spring weather?!