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Woodstock Organic Sesame Tahini Unsalted -- 16 oz

Woodstock Organic Sesame Tahini Unsalted
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Woodstock Organic Sesame Tahini Unsalted -- 16 oz

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Woodstock Organic Sesame Tahini Unsalted Description

  • Non-GMO Project Verified
  • USDA Organic
  • Gluten-Free
  • Unsalted
  • Kosher

Here at Woodstock® we celebrate foods that make you feel great about what you buy, eat, and serve your family. Our team has been at it for over 30 years bringing passion for Organic, Non-GMO, and totally delicious food to the table.


Refrigerate after opening.

Free Of
GMOs, gluten, BPA.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 2 Tbsp. (30 g)
Servings per Container: About 15
Amount Per Serving% Daily Value
Total Fat19 g24%
   Saturated Fat3 g15%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 g0%
Total Carbohydrates4 g1%
   Fiber3 g11%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein6 g*
Vitamin D0%
*Daily value not established.
Other Ingredients: Organic dry roasted mechanically hulled sesame seeds.

Manufactured on equipment that also processes soy and tree nuts.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Nachos with Chickpea “Cheese” Sauce

A failed attempt at making cheesy vegan hummus lead to this spicy, chickpea-based “cheese” sauce. Easy to make and less expensive than cashew cheese, this creamy, allergen-friendly condiment is perfect for anyone looking for a soy- and nut-free version of vegan cheese. Try it on a plate of nachos! Pile your favorite toppings on tortilla chips, spread on this sauce and a bit of cashew cream and dig in!

Plate of Nachos with Vegan Chickpea-Based Cheese and Cashew Cream |


Cheese sauce

1 (15-oz.) can garbanzo beans
1/3 cup diced roasted red bell pepper
1/4 cup nutritional yeast
2 Tbsp. tahini
2 tsp. mustard
1 Tbsp. crushed red pepper
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. turmeric
1/4 tsp. chili powder
1/8 cup diced green chilies
3 Tbsp. minced jalapeños
Salt & pepper, to taste


Tortilla chip rounds
Cooked quinoa
Black beans
Red pepper, diced
Jalapeños, diced
Cashew cream


  1. Prepare cheese sauce. In a high-speed blender or food processor, combine all cheese ingredients and process until smooth, adding water to reach desired consistency.
  2. Assemble nacho ingredients over tortilla chips and drizzle with cheese sauce and cashew sour cream.

Margaret’s note: Store cheese sauce in the fridge for up to 5 days.

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