Raw Guacamole Dip Sandwiches with Smoked Red Pepper “Cheese” Sauce and Chipotle Buns
On Monday, I wrote a long post about growing herbs in pots. And then, this happened. The herb post will have to wait. You need this recipe.
The recipe for the buns are here, too. I am pretty excited about them. They are made with from veggies and have a wonderful bread-like texture. The guacamole dip and the Smoked Red Pepper “Cheese” Sauce? I had to restrain myself from eating them with a spoon.
I won’t make you wait any longer. Don’t be intimidated by this recipe. If you make the buns the day before, it comes together very quickly. Did I mention they are chipotle buns? And don’t forget to soak your cashews.
Guacamole Sandwiches with Smoked Red Pepper "Cheese" Sauce
makes 6 sandwiches
Chipotle Veggie Buns
- 2 medium carrots, chopped into one-inch pieces
- 1/2 sweet onion, cut in quarters
- 1 medium tomato, cut in quarters
- 1 cup almond flour
- 1/2 cup psyllium husks (click link to order)
- 1/2 cup ground flax seeds
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon smoked paprika
- salt and pepper
- 2 tablespoons black sesame seeds
- Place carrots in food processor. Pulse until finely chopped.
- Add the onion and continue to pulse until finely chopped.
- Add the tomato and pulse until all is pureed.
- Add almond flour, psyllium husks, ground flax, chipotle powder, smoked paprika, salt and pepper. Pulse until mixture holds together.
- Roll in balls about two-inches in diameter.
- Flatten the balls into a disk shape. For the tops, you can dome the top and make the edges thinner.
- Place on screens and dehydrate for 1 hour at 145. Reduce heat and continue to dehydrate at 115 for 2-4 hours. Check occasionally so they are not getting too dry. They should have a soft texture, like a dense bread.
Smoky Red Pepper “Cheese” Sauce
- 2 cups cashews, soaked until soft, rinsed and drained
- 1/2 cup nutrition yeast
- 1 clove garlic
- 1 cup chopped red pepper
- 1 tablespoon light miso
- 1 teaspoon turmeric
- 1/4 teaspoon liquid smoke (optional)
- Himalayan salt and pepper
- Place all ingredients in a high-speed blender. Blend until smooth.
- Add salt and pepper to taste.
*You will have extra “cheese” sauce but don’t worry, I am sure you will find something to do with it!
Guacamole
- 2 avocados
- 1/2 medium tomato, chopped
- 1/2 sweet onion, chopped
- 1 lime, juice from
- 1 tablespoon finely chopped cilantro (optional)
- 1 lime, juice from
- Himalayan salt and pepper to taste
- Mash the avocado in a bowl. Mix in chopped tomato, onion, lime juice, and cilantro.
- Add salt and pepper to taste.
Assembly
- 1 tomato, sliced
- lettuce
- Guacamole
- “Cheese” Sauce
- Chipotle Buns
- Place lettuce and tomato slice on bottom bun.
- Top with guacamole and “cheese” sauce.
- You can serve these open faced or make a full sandwich with the top bun.
Mani wrote on May 2, 2015
Hy Susan, i love your recipes. Its helping me a lot on familly diners since they are not on raw diet. until now!!!!
I live in brazil so i dont have nutrition yeast here, could you give me a substitute?
thanks
Ursula wrote on May 2, 2015
These look so good! Yum! I truly hope I gather my motivation and try to make these… lol. 🙂
Diane wrote on April 25, 2015
Hi Susan,
The Chipotle buns looks absolutely delicious . Are they gluten free?
Susan wrote on April 25, 2015
Hi, Diane, Thanks for asking. The ingredients for the buns are listed in the recipe and yes, they are gluten free. Cheers!
Laura wrote on April 25, 2015
Hi Susan,
I don’t have psyllium husks & wondered if there’s a good substitute?
Susan wrote on April 25, 2015
Hi, Laura, I would not try to substitute the psyllium husks. There is a link in the recipe that you can order them from. Cheers!
emily wrote on April 24, 2015
OMG, I have to make these!!!! They look amazing, good job Susan!! 🙂
Susan wrote on April 25, 2015
So glad you like them, Emily! Cheers!
Alice wrote on April 24, 2015
OMG Susan, what an incredible recipe! I’ve been wanting to make my own bread for a while now, but most of the raw recipes I’ve seen have taken a long time in the dehydrator and don’t include vegetables. I can’t believe how little time these buns take to dehydrate. The smoked red pepper cheese sauce looks sensational. Overall, I can’t wait to start this recipe. I need to get raw almonds though. We don’t have them here in Canada; we end up importing them basically from the U.S. However, I think I’ll look for the raw almonds from Spain. Thank you so much for such an inspiring recipe. Your creative juices were really flowing for this one. Have a great weekend. Alice.
Susan wrote on April 25, 2015
Thanks, Alice! I am so glad you like it. It was really fun to put together. 🙂
Tara wrote on April 24, 2015
Can you please advise how to do these delicious buns in the oven. I currently do not have a dehydrator. Thank you.
Susan wrote on April 25, 2015
Hi, Tara, I haven’t tried them in the oven yet. You could try them on the lowest setting but I would check frequently. I am not sure how these would bake. When I get to it, I will let you know. Cheers!
Andrea wrote on April 24, 2015
Fabulous recipe – thanks! 🙂
Susan wrote on April 24, 2015
You are welcome! I hope you enjoy it!
John Smith wrote on April 24, 2015
I take it that you add the almond flour in step 4?
Alena wrote on April 30, 2015
Hi! Have you already tried to cook this?
Susan wrote on April 30, 2015
Hi, Alena, Do you mean bake the buns in the oven? 🙂
Helios wrote on April 30, 2015
145 in degree c?
Susan wrote on April 30, 2015
No, Fahrenheit. If you are worried about it being raw, it still will be. Just check the FAQ page. Cheers!
Susan wrote on April 24, 2015
Yes. 🙂