Woodstock Organic Sesame Tahini Unsalted Description
- USDA Organic
- Non-GMO Project Verified
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.
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.
Serving Size: 2 Tbsp. (30 g)
Servings per Container: 15
|Amount Per Serving||% Daily Value|
|Total Fat||20 g||26%|
| Saturated Fat||3 g||15%|
| Trans Fat||0 g||*|
|Total Carbohydrates||4 g||1%|
| Dietary Fiber||3 g||11%|
| Total Sugars||0 g|
| Includes 0g Added Sugars||0%|
|Vitamin D||0 mcg||0%|
*Daily value not established.
Other Ingredients: Organic dry roasted mechanically hulled sesame seeds.
Manufactured on equipment that also processes peanuts and soy, and on equipment that processes other tree nuts and seeds.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that 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
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!
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
Red pepper, diced
- 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.
- 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.