One of my favorite treats, especially with football season starting, is chips and “nacho cheese” sauce. However finding a delicious vegan version of Nacho Cheese can be tricky. Many times they taste gritty or flavorless and I find myself reaching for salad or bean dip instead. But this recipe delivers. Use the basic recipe and then spice it up with chopped tomatoes, jalapenos, meatless crumbles, or soyrizo for an extra special treat.
1 cup non-dairy milk
1/2 cup nutritional yeast
2 Tbsp flour (whole wheat or rice)
1 tsp onion powder
1/2 tsp garlic powder or 1 minced clove of garlic
1/2 tsp ground cumin
1/4 tsp paprika
1/4 tsp chili powder
1/4 tsp sea salt
Whisk all the ingredients together in a saucepan over medium heat. Cook until it turns thick. Serve with high-fiber (low-sodium) multigrain nachos.