VEGAN NACHO CHEESE SAUCE! (No cashews!)
I have been playing with this recipe for quite sometime :) I finally got it and it so delicious and versatile! Great for dips, burritos, tacos, salad bowls, mac & cheese, etc.
1 tbsp of avocado oil
3 chopped russet potatoes
1 chopped large carrot
1 sliced red bell pepper
1/3 of a yellow onion
3 cloves of garlic
3 Tbsp of plant based butter
1/4 cup of gf flour
1-1/2 cups of plant based milk
1/2 cup of nutritional yeast
Salt and pepper
1 tsp of onion powder
Preheat oven to 400 degrees
Spray or drizzle avocado oil on a baking sheet
Add diced potatoes, carrot, red bell pepper, garlic cloves, and jalapeño to the baking sheet and bake for 20 ish minutes- flipping half way through. (Take the garlic out around 15 minutes)
Heat a skillet over medium heat and add vegan butter, and garlic paste from the baked garlic cloves.
Stir for about a minute and add in the milk and flour and whisk until combined
Take out roasted veggies and remove the seeds from the jalapeño
Transfer vegan butter mixture to a high speed blender and add roasted veggies, (I start with 1/2 the jalapeño and adjust spice from there), nutritional yeast, salt and pepper, onion powder and blend to desired consistency. I like a little texture so I don’t purée it all the way!
Serve and enjoy!!