1 TBSP Vegenaise - I used the soy free one.
1 tsp Sriracha
2 tsp fresh chopped green onion
1 tsp red pepper flakes
1 tsp dried parsley flakes
1 tsp dehydrated onion flakes
Mix together well and scoop on top of tacos.
Served on corn tortillas with rice, beans, jalapeno strips and shiitake mushrooms in the picture above.
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