Easy Cheezy Ballpark Nachos (Vegan)
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 cup round tortilla chips – I like the mini sized chips
1 cup leftover vegan cheese sauce (recipe here)
1/2 avocado, diced (tossed in fresh lime juice)
1/4 cup chopped cilantro
2 cherry tomatoes, diced
1/2 jalapeno, sliced
1 lime, sliced
fine black pepper
other optional add-ins: sliced olives, chopped onions, hot sauce
Vegan Cheese Sauce:
3/4 cup nutritional yeast flakes
1 can cannellini beans, drained (about 1 1/2 cups)
2-3 Tbsp tamari (replaces added salt)
1 tsp garlic powder
1 1/2 Tbsp mustard powder
1 Tbsp Dijon mustard
1/4 tsp fine pepper
1 cup mashed sweet potato OR 1/2 cup instant mashed potato (unflavored) + 1/2 cup water
1/4 cup extra virgin olive oil
1/4 cup vegan butter (Earth Balance) softened
1-2 Tbsp agave syrup
2 Tbsp tahini (adds a tang to the sauce – just as real cheese would)
Last step: thin out to desired thickness with soy milk, soy creamer or water
Instructions:
To make your cheez sauce “spicy” – simply add a few dashes of cayenne or teaspoons of hot sauce – stir into the sauce before pouring over chips. The chopped jalapenos will also add a nice heat – especially if you leave the seeds on.
To Make:
Re-heat your cheese sauce. I warm mine in the microwave for about a minute. Drizzle warm sauce over top round tortilla chips. Add garnishes. Serve!
Fake-Out Cheese Sauce
vegan, makes 5 cups
Potato note:
* The first go around I used dehydrated potato flakes as a thickener. The white potato flakes are quite bland so they act as a neutral base for the sauce. Then the next few tries, I used my go-to sweet potato instead. I actually like the sweet potato version better because I gravitate towards sweet dishes. But my husband loved the white potato flake version better. Choose your potato as you wish. Or use a mix of the two.
To Make:
Bake your sweet potato – if using that method. Add all ingredients to a blender or food processor. Blend on low and increase gradually until mixture becomes smooth. You can do a taste test and adjust spices, sweetness. Lastly, thin out the sauce to your desired thickness using soy milk, soy creamer or water. I added in a splash of soy creamer.
If serving with pasta, add directly to hot, just drained pasta and the pasta will heat the sauce. Otherwise, you can simmer the sauce on your stove top until ready to be served or used in a recipe. Simmering the sauce is great if using for a cheesy dip or fondue.
From kblog.lunchboxbunch.com