Oozy gooey sauce
flows over corn chips into
my awaiting mouth.
It has been one of those days. Which words could describe but it would be unbearable to most people. Instead, I give you a gift: Nacho Cheese Sauce. Make that Vegan and Nut Free Nacho Cheese Sauce.
You can watch a video of me making the nacho cheese sauce here:
Vegan Nacho Cheese Sauce
1/4 c. roasted red pepper
1/2 of a 4oz can roasted jalapeno (Not pickled!)
1/2 c. nutritional yeast
1 tsp. lime juice
2 cloves garlic, crushed
2 TBSP. tahini
1 TBSP. miso paste (white, yellow or red)
1/4 c. flour
1/4 tsp. salt
1/2 package mori-nu silken tofu
1 c. soy milk
1/2 c. water
- Blend all of the ingredients together until very smooth, Start with half the can of jalapeno and then add more if you feel like you need to. (We used the whole can for our first batch and our faces were burning!)
- Cook over medium-high heat until nice and thick. Stir the whole time so it does not burn.
- Enjoy over EVERYTHING - chips especially but I also had some on some rice and over some grits for breakfast. Yum!
(This is the can of jalapenos we used! Not pickled!!)
I made this recipe last night for nachos and it was delicious! Tonight I had a baked potato with sauteed onions, mushrooms, red peppers and garlic with the leftover sauce, it was wonderful! Thank you Morgan!
ReplyDeleteLOL, I made exrtra to give away... the first "exra" jar didn't even make it past my mouth. I dunked anything I could find in it, even my fingers. THEN I made a batch of ground seitan loaded nachos with this sauce all over it. So if you're thinking hmm should I?... the answer is YES YOU SHOULD MAKE IT.
ReplyDelete*extra*
DeleteThank you so much - I usually make a double batch of this stuff because it's my favorite!
DeleteHow long does this keep?
ReplyDeleteI usually keep it up to 5 days in an airtight jar in the refrigerator. (I eat it all up before that usually though - even when I make a double batch!)
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