Nacho Cheese Sauce2013-04-19
I came up with this recipe for my husband. Nachos are his favorite, and always a sure-fire hit with the kiddos.
A lot of plant-based nacho sauce recipes use cashews and while delicious, I rarely have cashews on hand. I use white beans instead, which means I can whip this sauce up with ingredients that I usually have in the pantry (and save a couple bucks!)
- 4 C. water
- 1/2 C. all-purpose flour
- 15 oz. can white beans (Cannellini/Navy/Great Northern/Butter,) drained and rinsed
- 4 oz. roasted red peppers, drained
- 1/2 C. nutritional yeast
- 1 T. cumin
- 2 t. onion powder
- 1 t. garlic powder
- 1 t. salt
Add all ingredients to blender. Blend until smooth.
Pour mixture into large saucepan.
Turn heat to medium-high. Once mixture is warm, start whisking.
Continue whisking until mixture has come to a boil and thickened.
Spoon over tortilla chips and serve with your favorite nacho ingredients!
Leftovers can be stored in the fridge. Mixture will thicken. Reheat over medium-high and whisk to remove any lumps, adding a splash of water to thin if necessary.