Friday, January 14, 2011

Vegan Nacho Cheese Sauce/Dip

Don't question this stuff...just make it. I was noodling around in the kitchen a few weekends ago and thought I'd try out this recipe just for kicks. Around lunch time I walked a bowl of it and a bag of tortilla chips into the living room where the Monster was reading. I'd only made a 1/2 batch, and that's a good thing, since we both proceeded to scarf the whole lot of it! "Guess that was our lunch." I said. ;-)
The cheese dip is pictured above served over the top of cauliflower in an effort to be a bit healthier, but really I think this will be used with nachos from here on out. So good with the chips!
My friend Debbie made the dip for her son and his friend to eat with her...they all gave it a hearty thumbs up. I've also got a Vegan Mac and Cheese recipe waiting to be tried out in the next few days. Hope it is as pleasantly surprising as this was!

I've been avoiding most dairy these dark cedar allergy ridden months, since it does my stuffiness no favors. Bonus that I'm finding such incredible dairy-free recipes to get me through to the end of February!

The quickie pilaf was thrown together with no plan to post about it, but seeing as it was so good here's the low down...
Cooked brown rice, can of black-eyed peas, lemon zest, non-marinated artichoke hearts, parsley, fresh basil, olive oil, s & p, maybe some green onions.

Nacho Cheese Dip:
(Discovered on Shmooed Food's blog)

makes about 2 cups

2 cups water
¼ cup raw cashews (Oh, I've gotta mention that although I halved the recipe when I made it, I forgot to halve the cashews! Could be why it was so good. :-) Used less the second time I made it, but still more than written here. Debbie made it as written and still liked your call)
one 4 oz. jar pimentos, drained
1 cup nutritional yeast flakes
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 ½ teaspoons salt, or to taste
½ teaspoon onion powder
¼ teaspoon garlic powder
½ rounded teaspoon cumin
optional: I add a touch of cayenne pepper for a little kick

Combine all ingredients in a Vita-Mix or other blender (If using a regular blender like I do, start with less liquid when blending the cashews. Add the rest of the water once the cashews have been well blended) and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, about 5 to 6 minutes.

Serve as a dip with tortilla chips and vegetables.

Variations: Add some vegetarian burger crumbles, black olives, or salsa, or my favorite...adding in some canned diced jalapenos!

1 comment:

Anonymous said...

Thanks for sharing this recipe. This cheese sauce was a hit!