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Friday, December 30, 2011

Vegan Nacho Cheez Sauce & Dip

I looove this recipe.  Cheese was hard for me to give up, but having a recipe like this really helps.  I use it for nachos, as a dip with tortilla chips, even spread onto a tortilla to make a quesadilla with.  It's also good in a bean & cheese burrito.  I'm sure there are millions of other uses.  This recipe is from "The Ultimate Uncheese Cookbook" by Jo Stepaniak.

Vegan Nacho Cheez Sauce & Dip

1/2 Cup flour (any type)
1/2 Cup nutritional yeast flakes
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8-1/4 teaspoon cayenne
2 Cups water or non-dairy milk
1/4 Cup olive oil
1/2 teaspoon prepared mustard (any kind)
1/2 teaspoon light or chickpea miso
1/4 Cup minced fresh cilantro (optional)

*combine flour, yeast, salt, chili powder, onion powder, paprika, garlic powder, oregano, & cayenne in a saucepan
*gradually whisk in liquid, oil, & mustard
*cook over medium heat, stirring almost constantly with a wire whisk, until bubbly, thick, & smooth
*remove from heat & whisk in miso
*stir in cilantro (if using) just before serving

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