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. 

Enjoy!

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