Southwestern Snack Mix

Ingredients:

3 cups rice chex

3 cups wheat chex

2 cups vegan cheese-flavored puffs or crackers

1 cup lightly roasted and salted pecan halves

4 ounces corn nuts

4 ounces crispy fried onions

4 ounces potato sticks

3.5 ounces tortilla strips

Approximately 1.5 ounces crispy broccoli bites, green pea snack crisps, or wasabi green peas

1/2 (8 tablespoons) cup vegan butter, cut into chunks

1/2 cup Tofutti Better Than Sour Cream

1 tablespoon liquid aminos or vegan worcestershire sauce

2 tablespoons plant-based taco seasoning, mild, medium, or hot

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Directions:

Preheat oven to 250 degrees.

In large bowl, toss together both cereals, cheese puffs, pecans, corn nuts, crispy fried onions, potato sticks, tortilla strips, and broccoli bites. Set aside.

Place vegan butter and Tofutti Better Than Sour Cream in very large roasting pan. Place in oven for a few minutes or until butter is melted and sour cream is warm. Remove from oven and whisk together to completely combine.

Add Liquid Aminos, taco seasoning, garlic and onion powders, cumin, and smoked paprika, and whisk until completely incorporated. Add the crunchy snacks and gently stir well to completely coat.

Bake for 15 minutes, slide oven rack out, stir well from edges and corners, and repeat this process for three more 15-minute intervals totaling one hour.

After 30 minutes, mixture will start to look dry and crispy as desired. Remove from oven, let cool completely, and package in airtight containers.

*Created in collaboration with The Blooming Platter.