- 1 ½ cups plain nondairy milk or water (we used plain soy milk)
- ½ cup nutritional yeast
- ¼ cup unbleached all-purpose flour
- ¼ cup canola oil or extra-virgin olive oil (we used extra-virgin olive oil)
- 3 tablespoons tahini
- 1 teaspoon sea salt
- ¼ teaspoon garlic powder
- ½ teaspoon paprika (we used smoked paprika)
- ¼ teaspoon onion powder
- ½ teaspoon chili powder, or to taste (we went with ½ teaspoon)
- ¼ teaspoon cayenne pepper
- Add all the ingredients to a medium-sized saucepan, stirring until the mixture’s lump free. Cook until the sauce has reached your desired consistency, stirring frequently during that time (we stirred constantly). Enjoy eating right away !
So for anyone who eats dairy-based nacho cheese, this probably won’t convince them that this is the same thing but we think it’s equally delicious ! The sauce was creamy, had a smokiness to it and had a little bit of spiciness to it. We thought it tasted delicious being used as a dip with pretzels but we would be interested in trying this out with other foods as well. The recipe never specifies a heat setting for cooking the “cheeze” sauce on but we think it’s better cooking it on a low to medium-low heat. Hope y’all enjoy this as much as we did !
We got this recipe from “Quick & Easy Vegan Comfort Food” by Alicia G. Simpson.
We weren’t paid in any form to promote the cookbook or Alicia G. Simpson.
Take care everybody !