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Vegan Nacho Cheese Sauce
You can make this as spicy as you like by increasing the amount of chipotle chili powder you use.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 1 cup plain sugar-free non-dairy milk
- 1/4 cup nutritional yeast see note below
- 1/4 cup mashed sweet potato or canned pumpkin
- 2 tablespoons potato starch or cornstarch
- 1 tablespoon lemon juice
- 1/2 -3/4 teaspoon salt optional or to taste
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1 10-ounce can Rotel Diced Tomatoes and Chilies (or salsa) drained and liquid reserved
- chipotle chili pepper to taste
Put all ingredients except Rotel tomatoes and chipotle into the blender. Blend at high speed until smooth. Pour into a saucepan and cook, stirring constantly, over medium-high heat until boiling. Reduce heat to low and continue cooking and stirring until mixture becomes very thick. Stir in the drained tomatoes. If sauce is too thick, add a tablespoon or so of the reserved tomato liquid. Check seasoning, and add chipotle powder to taste if you’d like it spicier.
Serve warm with Roasted Cauliflower Bites, tortilla chips, or crackers or atop burritos and tacos.
Note: I use an unfortifued nutritional yeast called Foods Alive after discovering that vitamins used to fortify yeast can be harmful.
Makes about 2 cups. Each serving is a quarter cup. Nutritional data uses 1 cup of plain soymilk. Other plant milks will change data.
Each serving is 1 point on Weight Watchers Freestyle program.
Serving: 1serving | Calories: 46kcal | Carbohydrates: 6.5g | Protein: 4g | Sodium: 168mg