Zesty Vegan Nacho Chee-Zee Sauce
This zesty version of my vegan Chee-Zee Sauce has just enough heat to let you know you’re eating nacho “cheese,” but not enough to blow your taste buds off. Of course, if you’re looking to make your mouth explode, just add more chipotle paste and don’t come crying to me when your body rebels against you. This recipe is from my cookbook Bake and Destroy: Good Food for Bad Vegans and is printed with permission from Page Street Publishing.
Zesty Vegan Nacho Chee-Zee Sauce Recipe
(makes 3 cups)
- 2 cups warm water
- 1 & 1/2 tsp salt
- 1/4 cup raw cashews
- 1 cup nutritional yeast
- 1 T chipotle paste
- 2 T cornstarch
- 1 T lemon juice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Dissolve salt in warm water. Add cashews to water and soak
for 1 hour.
- Place all ingredients, including cashews and soaking water
into a food processor and blend until smooth. Taste at this point and decide if
you want to add more chipotle paste — remember, a little goes a long way.
- Transfer to a saucepan and cook over medium heat, whisking
occasionally, until thickened. Remove from heat.