This is how the Really Cheesy Fat-Free Vegan Nacho Cheese recipe goes with my additions to Jill's base:
Makes about 3 cups
1/2 cup rolled oats
1/3 cup nutritional yeast
2 tablespoons cornstarch
2 tablespoons lemon juice
1 1/2 teaspoons salt
1/4 cup roasted red bell pepper
1/2 tsp. garlic powder
1 tablespoon Dijon mustard
1/2 teaspoon Smoked Sweet Paprika
1/4 teaspoon Chipotle pepper powder
1 teaspoon salt
2 1/2 cups water
Place all ingredients in a blender and process several
minutes until very smooth and well blended. Pour into a saucepan, cook and stir until thickened. Do not turn your back. It will often cook up quicker than you might think. It will also thicken further as it it sets.At the time that you are starting to cook the sauce, you might want to get your fries into the oven or the air fryer so that they come out just a little after the thickened sauce.
Build as desired. The nacho poutine in the picture above includes a layer of salsa, some green onions, tuffuti sour cream and a few slices of avocado. Mmmm.
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