A rich and creamy plant-based cheese-style sauce made from millet, red bell pepper, nuts, and seeds — perfect for dipping nachos or drizzling over vegetables.

Yield: About 1.25 liters | Prep: 10 min | Cook: 25–30 min | Total: ~40 min

Ingredients

• 1 dl (½ cup) millet
• 9 dl (3¾ cups) water
• 160 g (5.6 oz) red bell pepper
• 0.5 dl (3 tbsp) coconut flakes
• 1 dl (½ cup) almonds
• 1 dl (½ cup) sunflower seeds
• 1 tsp garlic powder
• 1 tsp salt
• 1 tbsp herbal salt
• 1 tbsp nutritional yeast

Instructions

1. Rinse the millet several times under cold water until the water runs clear.
2. In a saucepan, cook the millet, water, red bell pepper and coconut flakes over low heat until the grains are fully opened and tender.
3. Transfer the cooked mixture to a blender.
4. Add the almonds, sunflower seeds, garlic powder, salt, herbal salt, and nutritional yeast.
5. Blend until smooth and creamy.

Tips & Variations

• Delicious served warm with nacho chips or raw vegetable sticks.