Vegan Nacho “Cheese” Sauce

I always liked stadium nachos and cheese, but knowing that they’re loaded with hydrogenated oils and overly processed ingredients makes them not sound so appetizing any more.  If you like nachos but don’t want all the fat and ickiness that goes with them, look no further.  Vegan Nacho Cheese Dip!  (You might not even notice that it has no dairy in it!)  Guiltlessly down this healthy stuff!  =)
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This makes a very large amount, so you probably want to do a half batch your first time.

Ingredients:
1 cup Cashews
3 1/2 cups pure Water
1- 7oz can Pimientos
1 Whole Fresh Red Bell Pepper, seeded (or you can use jarred Roasted Red Peppers (about 1/2 cup)
1/2 cup Oats
2 Tbsp Lemon Juice (Fresh is Best)
2 Tbsp Diced Onion (or a little more!)
1 Tbsp Sea Salt (add more at the end to taste)
1/2-3/4 cup Nutritional Yeast Flakes (sold at Health Food Stores)
1/2 cup Oil (I use coconut oil)
3 Tbsp Arrowroot Powder (this will thicken it up so nicely)
1 Clove of Garlic
1 can Diced Green Chiles (mild or medium depending on your preference)
Optional:  I also add an entire can of ‘diced tomatoes with green chiles’.
Optional:  Okay, so we really like green chiles, I often add a 2nd can of them!
Optional:  If you like spicy nachos, feel free to add some jalapeno.

Blend all ingredients except green chiles until very smooth.  (If you’re using the canned tomatoes with green chiles, just go ahead and throw it in the blender as well in the beginning).  Next add the canned diced green chiles.  Blend a little more.  Pour into a saucepan and cook on medium heat, stirring constantly until thickened.

You can also mix in salsa before serving!

Pour over a plate of organic tortilla chips and you’ve got quite the snack!

Notes:  My favorite is to let this sit in the fridge overnight and then reheat it the next day, all the flavors really get a chance to intermingle.
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You can also make “Nacho Burritos,” as I call them.  Tortilla, refried beans, nacho sauce, salsa, and I also add my vegan cashew ranch spread (like a sour cream).  Heat until warm.  Mouth watering good.

You can also make “Nahco Quesadillas”… Layer a tortilla with some grass-fed beef, nacho sauce, salsa, and (again) I add my vegan “ranch”.  Top with another tortilla, heat in oven until tortillas are warmed.  Cut in triangles.  So good!

Really, the possibilities are endless, you can find many uses for this nacho dip!  Pastas, casseroles, etc.

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