CREAMY NACHO CHEESE SAUCE
Life is good when you can pour massive amounts of this delicious Nacho Cheese sauce over just about anything - completely guilt-free. This recipe is entirely plant based, fat free and seriously delicious. I enjoy it most poured over a burrito (or burrito bowl,) chunky potato french fries or wedges, over steamed veggies or kale and especially as the final ingredient over a large and in charge tray of plant based nachos.
I've tweaked this recipe a few times, and am finally sure that I've officially mastered it. This sauce looks, tastes, and smells exactly like that junky "cheez" sauce you buy at the movies or a baseball game. But fortunately for us, it's health promoting and completely cruelty free.
One of the hardest foods to remove from your diet is cheese. I know that. I've been there. Chin up cheese- addicts, you'll love this sauce too I promise!
2 C. White Potatoes (Diced)
1 C. Carrots (Diced)
1/2 White Onion
1/2 C. Purified Water
1/3 C. Chunky Tomato Salsa
Juice of 1/2 a Lemon (fresh is always best!)
1/2 C. Nutritional Yeast Flakes
1 Tsp. Apple Cider Vinegar
1 Tsp. Onion Powder
1/4 Tsp. Garlic Powder
Dash of Cayenne Pepper or a splash of Hot Sauce (opt. for more heat)
Peel and dice potatoes, onions and carrots before boiling on high until medium soft ( a fork should be able to puncture them easily but refrain from over cooking.) Strain the cooked vegetables and combine them with all over ingredients in a high speed blender. Blend until smooth.
I enjoy making this sauce fresh, while the carrots and potatoes are still piping hot from the stove top, resulting in a hot and spicy easily poured cheese sauce. Once your sauce is blended smooth, pour cheese out of blender and use as a dip for tortilla chips, a sauce in burritos, quesadillas, soups, rice and beans or even over a large bowl of steamed veggies. Broccoli with cheese sauce? Yes please. Mac and cheese with my nacho cheeses sauce is also insanely good and can be made easily by stirring cheese sauce and cooked pasta into an oven safe dish and then sprinkling Panko bread crumbs, (I buy mine vegan from Trader Joes or Whole Foods) and a little extra nutritional yeast with some crack black pepper on top before baking in the oven until crisp on top.
You can store an extra cheese sauce in the refrigerator for up to seven days. To reheat, simply warm on the stove top on low stirring every few seconds.
Remember that old children's joke "What do you call a cheese that isn't yours?" (Answer; "Nacho Cheese!") Well I've veganized the joke a bit and it now sounds a little more like "What do you call a cheese that isn't yours?" Reply - Cheese made from a mother cow's milk :)
See? Us veg heads aren't just super healthy, we're super funny too