Skip to main content

Vegan Poutine with Really Cheesy Fat-Free Vegan Nacho Sauce


The recipe for 'really cheesy fat-free vegan cheese' is based on a surprising recipe from a video by Jill McKeever, the guru over at Simple Daily Recipes. We love it in our family. The 'surprise ingredient' and the lack of any fats make it a real winner for our digestive systems, and I would imagine you will also find that... although, I am not a physician or a nutritionist, and would suggest you go by what those folks have advised you.

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.

There are things you don't know about the potato...
                             Click above on image for more info and delish potato recipes

Comments

-Popular This Month-

Yummy 3-Ingredient Organic Breakfast Cookies

Organic Breakfast Cookies (rainbow effect thanks to a crystal on my kitchen window sill) You may already have come across these delicious breakfast cookies but thought: "hey, where's the good stuff? The sugar? The eggs? The fat?"  Well, the good stuff is all in the ingredients-- this is a whole food recipe which means we aren't using derivatives, we're using the real food, and it doesn't need to be gussied up with animal products to have incredible mouth appeal (that is what fatty, sugary, salty, custard-y textures and tastes contribute).  So, I say, try 'em and if you're disappointed, well, add some of the other ingredients... COOKIE INGREDIENTS (all organic and non-GMO) 3 well-mashed Bananas 1 C. Old-Fashioned Oat Flakes 1/4 C. Chia Seed Gel You can go with these 3-- pretty delicious by all counts-- or you can add in one or several of the following: 1/4 C. chopped Nuts (I like pecans) or Seeds 1/4 C. unsweetenened Coconut shre

Pan-Fry Carrots (Roast Carrot Sticks)

Pan-roasted carrots (with some potato fries mixed in) Our younger son grows organic vegetables, fruit and berries on an off-grid community farm in the interior of BC.  We stopped in to see him the other day and came away with a load of last year's carrots, still as carrot-y flavoured and plump as the day they were dug from the ground, thanks to the hill-side root crop storage cellar.   Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips.  They are also a great base for a roast carrot soup.  When you roast veggies, you get extra delicious flavour. PAN-FRY CARROTS (Roast Carrot Sticks) <more properly called: Oven-fried> Wash and scrape carrots.  Chip or slice into strips, as desired. Preheat Oven to 425 degrees F. In a large bowl, combine: 1-2 T. Olive Oil 1 tsp.   Celtic Sea Salt 4-6     large straight Carrots , cut into chips or strips (as desired) Lay chips out on a cookie sheet

Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free

If you have only ever eaten Cream of Tomato soup from a can, this will be a tasty coup for you! Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! .  This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them.  Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup ! INGREDIENTS: 2 T.      Olive Oil or Vegetable Broth 1/2       Onion , minced 3 cloves Garlic 1 tsp.     Marjoram 1 tsp.     Thyme 1/2 tsp. Smoked Paprika 1/4 tsp. fresh or ground Rosemary 2 C.      no