The neat thing about nachos is that each person can customize their food to match their preferences and end up with a meal that works for them. Yum!
This healthy vegan nacho cheese sauce even has a vegetable invisibly blenderized into it!
The nacho sauce is my version of Isa Chandra Moskowitz’s cashew queso sauce. My version doesn’t taste exactly like cheese, but it’s warm, gooey, and yellow, mild and sweet, and goes great on nachos. Highly recommended!
- 1/2 cup cashews
- 1 cup water - or vegetable broth
- 1 teaspoon potato starch or cornstarch
- 1 tablespoon oil - canola or olive oil work well here
- 1/2 small onion coarsely chopped - optional!
- 1 red bell pepper, cut into about eight big chunks - or an equivalent amount of frozen bell peppers, defrosted
- 1-2 cloves garlic - optional!
- 1 teaspoon ground cumin - optional
- 2/3 teaspoon ground dried turmeric
- 1/8 teaspoon salt
- 1/2 tablespoon freshly squeezed lemon juice or cider vinegar - you can increase the lemon juice quite a bit
- Corn chips and toppings such as pinto beans, chopped avocado, olives, diced bell peppers, salsa -- whatever sounds good to you on nachos!
- Blend half of the water and all the other sauce ingredients except the lemon juice in a good blender. Keep blending until the mixture looks smooth and creamy. Try to get it as smooth as possible. Check for smoothness and for any un-blended chunks of bell pepper that may be hiding at the bottom of the blender.
- Pour the mixture into a big (12-inch) nonstick frying pan.
- Use the other half of the water to rinse the blender, and pour that into the frying pan.
- Cook the mixture on medium heat, stirring regularly, until it is thickened. Continue heating and stirring for another minute.
- Turn off the heat and stir in the lemon juice.
- Prep the toppings.
- Each person puts corn chips on their plate, then adds their choice of toppings. Yum!