Friday, May 22, 2009

Low Fat Vegan Nacho Cheese

(pictured: Corn chips with vegan chese sauce topped with tofu sour cream)

No, I am not going to tell you that this is health food. However, it is much better than the artery clogging original recipe. Both my husband and I like this when we feel like we need a little junk food. I hope you like it.

Low Fat Vegan Nacho Cheese

makes about 4 cups


½ cup of nutritional yeast
½ cup of whole wheat flour
2 cups of water
1 tablespoon of dehydrated onion
1/4 teaspoon of turmeric
dash of cayenne (optional for those that like heat)
¼ teaspoon of chipotle chili powder
¼ teaspoon of cumin seed
14 ounce can of diced tomatoes, not drained
1 tablespoon of hot crushed peppers (wet hots), or more if you like things spicy
2 tablespoons of extra virgin olive oil
salt and pepper to taste


Place everything but the tomatoes, crushed peppers, and olive oil in a blender to thoroughly combine. Pour contents into a saucepan and heat over medium heat. The mixture will be very thin before being heated, it will thicken significantly as it heats. Drain the tomato liquid into the cheese dip while you are waiting for the cheese dip to come to a simmer. Once it begins to simmer whisk for a couple of minutes while you cook the raw flour taste out of the sauce. Add the tomatoes, peppers, olive oil and whisk to combine. Check the sauce for salt and pepper and add as desired.

This sauce can be used anywhere you would put a regular nacho cheese dip. We like to make vegan nachos with either cooked black beans, roasted broccoli, or artichokes and then topped with fresh cilantro, diced avocado and tomatoes and/or with tofu sour cream.

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