This nacho recipe has a vegan, gluten-free cheeseless cheese sauce that doesn't taste exactly like cheese, but it is warm, yellow, gooey, healthy, and tastes excellent in nachos. Highly recommended!
Prep Time25 minutesmins
Cook Time5 minutesmins
Total Time30 minutesmins
Course: Dinner, main dish, Snack
Cuisine: Mexican-ish
Servings: 4
Ingredients
1/2cupcashews
1cupwater- or vegetable broth
1teaspoonpotato starch or cornstarch
1tablespoonoil- canola or olive oil work well here
1/2small onioncoarsely chopped- optional!
1red bell pepper, cut into about eight big chunks- or an equivalent amount of frozen bell peppers, defrosted
1-2clovesgarlic- optional!
1teaspoonground cumin- optional
2/3teaspoonground dried turmeric
1/8teaspoonsalt
1/2tablespoonfreshly 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!
Instructions
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!
Notes
For a nut-free version of this sauce, replace the cashews with a package of silken tofu (about 12 ounces), drained. Decrease the amount of water to 1/2 cup, and add an extra 1/2 teaspoon of cornstarch or potato starch.