Cookbook
LuAnn's Nacho "Cheese" Sauce (vegan)
This vegan easy-to-prepare vegan "cheese" sauce is delicious served over baked potatoes or used as a dip with tortilla chips. It replaces shredded cheese in LuAnn's Southwestern Tostada Pizzas.
See Parting Shots for a "knock-out" variation.
Makes about 3 cups
2 cups cold water
1/2 cup raw cashews, rinsed and drained
3 Tablespoons cornstarch
2 Tablespoons nutritional yeast flakes
1 1/2 Tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 packet Goya Sazon with Coriander and Annatto*
1 to 2 Tablespoons canned diced green chilies (drained) or minced pickled jalapeņo slices (the jalapeņo slices are much "hotter")
Dash red pepper sauce
In a blender, combine all the ingredients, then blend until smooth.
Pour the mixture into a small saucepan, then cook over medium-high heat until the sauce bubbles and thickens, stirring constantly. (If necessary, blend again for maximum smoothness).
Serve hot, or cover and refrigerate.**
*Goya Sazon, which both lends flavor and color to the sauce is available in many large supermarkets with other Latino products. It comes boxed, with small individual packets inside.
**Note that the sauce or dip will continue to thicken as it cools. If leftovers are refrigerated, reheating and reblending will restore the smooth texture.
VARIATION: For a "knock-out" dip, in a medium-saucepan combine a full recipe of heated Nacho "Cheese" sauce with 1 cup of your favorite tomato salsa; heat, stirring frequently, until smooth. Serve hot.
Source: Recipe adapted from Amazing Meals by LuAnn Bermeo, Lithotech Press, Copyright 2007; adapted slightly for KRT by LuAnn.
SAUCES & DIPS & RUBS & SPREADS #12
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