PP or PS Nacho "No-Cheese" Sauce
Chef: Terri Edwards, Eat Plant-Based
Makes: 10 Servings
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
INGREDIENTS
“No Cheese” Sauce
1 c potatoes, peeled & diced
¼ c carrots, diced
¼ c onion, chopped
1 c broth from veggies
½ c raw cashews (PS) ~ OR ~ ½ c white beans (PP)
4 T nutritional yeast flakes
1 T lemon juice
1 t salt
½ t garlic powder
1 pinch paprika
1 pinch cayenne pepper, optional
“Easy Blender Salsa”
2 15-oz cans fire-roasted tomatoes
2 c medium cloves garlic,
¾ c onion, diced
½ - ¾ c fresh cilantro
1 small piece chipotle in adobe sauce
2 T lime juice
1 t garlic powder
½ t sea salt
DIRECTIONS
“No-Cheese” Sauce
In a medium pot, bring about 3 c of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender approximately 15 min. Cooking will vary based on small the veggies are diced.
When the veggies are tender, be sure to save 1 c of the broth while draining. Place the veggies in a blender. Add the rest of the ingredients, including the reserved broth. (You may want to add ½ and then determine if you’ll use the rest to determine the thickness of your “No-Cheese” sauce.) Blend until smooth.
Once the cheese sauce is blended well, it is ready to use. The recipe makes approximately 1 qt.
TIPS (for “No-Cheese” Sauce)
I have Vitamix blender, so I do not soak my cashews (PS only). That mixer is powerful and everything that goes into it comes out creamy. However, if your blender is not jet engine speed, soaking the cashews in warm water for at least 30 minutes before adding to this recipe will help you achieve a creamier sauce.
The “No-Cheese Sauce” can be stored in the refrigerator for up to 2 weeks.
DIRECTIONS Continued…
“Salsa”
Place all the salsa ingredients in a blender and pulse to the desired consistency.
Nacho “No-Cheese” Sauce
Combine 2 cups of “No-Cheese Sauce” with 1 c of Salsa. Stir well and enjoy!
TIPS
Check out my site, “Eat Plant-Based” for personal helpful tips for executing this recipe.
