Thursday, June 14, 2012

Creamy Nacho Cheese Sauce

I love cheese. I'm ashamed to admit how much I like cheese...especially on a vegan blog. When our family decided that we'd like to attempt a vegan lifestyle, my heart sank a little bit at the thought of certain recipes that would be left behind because they just wouldn't be the same without cheese. One biggie? Our family favorite: homemade layered cheese enchiladas (New Mexican Style).  I tried various alternatives, but they just weren't IT. One day, I asked my friend, Marion, if she had any good recipes for a vegan cheese sauce. She sent me two, but this one was amazing. It's originally for mac 'n' cheese, but I've altered it by cutting down the salt, adding a bit more water, and spicing it up. I made a pan of enchiladas to beta test....It totally passed. It was so good. 

So, here is my version of nacho cheese sauce: perfect for dunking chips, dolloping (is that a word?) on haystacks, pouring over enchilada casserole...

In a blender combine:

1 cup canned coconut milk
1/2 cup cashews
1/4 cup nutritional yeast
1 1/2 tsp salt
1/4 cup pimientos
1 T lemon juice
Scant 1/4 cup cornstarch
1 tsp dried or granulated onion
2 1/4 cups water
1 Tb. Chipotle in Adobo
1 tsp cumin
1 tsp red chile powder
Sm. pinch red pepper flakes
1 7-oz. can green chiles (opt.)

Blend cashews and coconut milk with 1 cup water until very smooth and creamy (no cashew grit remains). Add all other ingredients, except green chiles, and continue blending until incorporated. 

Pour into a medium pan and bring to a boil, stirring often to prevent scorching, until it thickens. Remove from heat and stir in green chiles, if using. 


I have modified an original recipe found in the cookbook "7 Secrets" by Jim and Neva Brackett. 

1 comment:

  1. Great looking recipe there. Have you tried the vegan cheese Daiya? My family loves it. My wife Ruth made an enchilada with it and it tasted like the real thing. IMHO.