Cheezy Hemp Heart Sauce
- ½ cup Hemp Hearts Raw Shelled
- 2 Tbsp corn starch
- 1 tsp granulated garlic
- ½ tsp onion powder
- ½ tsp ground black pepper
- ½ tsp fine sea salt
- 2 Tbsp Coconut Milk Powder
At home combine ingredients in a blender or food processor, pulse until seeds are finely chopped. Store in a mason jar tightly sealed, in the refrigerator, until trip time.
Pack sauce into a snack bag, seal tightly. Also take 4 tablespoon coconut oil (In warm temperatures carry in a leak-proof bottle).
Melt the coconut oil in a cooking pot, over a low flame.
Add in 1½ cups water, and bring to a boil.
Lower the flame as low as it can go, add in dry sauce mix and whisk (with a mini whisk or fork/spork) until sauce is thickened.
Remove from heat. Serve over desired carb, such as 8 ounces (dry weight) pasta cooked separately, or instant rice or quinoa.
This recipe was inspired by one in The Allergy-Free Pantry: Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts: