Nacho Cheese Sauce

I’ve been doing a lot of experimenting with nacho cheese sauce, and I think I’m ready to share a version (this is a vegan, non-dairy version of course!)  Its purpose was to be poured over nachos and quesadillas, but this would be great over a baked potato or broccoli… or really anything you’d like smothered in cheese sauce…

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1 cup diced/peeled potatoes (I used organic russet)

1/2 cup diced carrots

1 TBS diced onion

2 TBS almond milk

1 tsp salt

1/2 TBS lemon juice

1/4 cup nutritional yeast

1/4 tsp cumin

1/4 tsp garlic powder

1/4 tsp dijon mustard

Place potatoes, carrots & onion in a small sauce pan.  Add just enough water to cover the veggies, and boil until tender (test by sticking a fork into a potato every couple of minutes).

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Steal about 1/4 cup of this boiling water and add to a high speed blender with the rest of the ingredients.

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When the veggies are ready, drain and pour the mixture into the blender to join the other ingredients.

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Blend until smooth, and add a little bit of water if needed to reach the consistency of nacho cheese!

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