I tried some new nacho chips at Whole Foods the other day and they were good! (The chips were Japapeno tortilla chips with diced jalapeno peppers and crushed red peppers by FoodSouldTasteGood) So I bought some and thought to make nachos this weekend. And we did! DH had his with grated Craker Barrel cheese, black beans, and then topped with salsa. I had mine with the new chips topped with chopped romaine, chopped cherry tomatoes, black beans, salsa, and vegan cheese sauce. I really liked the cheese sauce and so did DH- he very quietly kept taking bites and scoops of the vegan cheese sauce. I had bought the Ultimate Uncheese Cookbook by Jo Stepaniak this summer but put it aside after trying a vegan cheese that was only ok. This was pretty darn good and DH kept adding a bit to his nachos too!
Edited to add that as delicious as this was, it didn't seem to keep well. It tasted way too much of the nutritional yeast and the subtle flavors of the veggies and other seasonings were long gone.
Unprocessed Cheez Sauce
The Ultimate Uncheese Cookbook by Jo Stepaniak
1 medium potato, peeled and coarsely chopped
1 or 2 medium carrots, coarsely chopped (I used 2 smaller carrots)
1 medium onion, coarsely chopped (I used 1/2 sweet onion)
1 cup water
1/2 to 1 cup crumbled firm silken toful or 1/2 to 1 cup cooked and drained white beans (I used 1 cup drained navy beans)
1/2 to 1 cup nutritional yeast flakes (I decided that I would use 1/2 cup flakes after using the highter amount this summer and not liking the result. I do think this is an acquired taste and I'm just starting to aquire it!!)
2-4 tablespoons miso- I used brown
1 -2 tablespoons fresh lemon juice
1 1/4 teaspoon salt
2 teaspoons garlic powder
Combine potato, carrot, onion, and water in a medium saucepan and bring to a boil. Cover and reduce heat to medium. Simmer until veggies are tender, about 10 minutes. Transfer to a blender (I used my food processor) along with remaining ingredients. Process until velvety smooth. Serve immediately or return to saucepan or fondue pot to keep warm.
Tips: If mixture fills your blender more than halfway, blend in two or three batches.
The larger the quantities of tofu or white beans and nutritional yeast will make a thicker, richer-tasting sauce.
