For this week's Vegan Wednesday, I tried this vegan cheese sauce from Happy. Healthy. Life. I found it was a bit too sweet for me, so I adapted it a bit. I like my nachos nice and savory, and topped with the spiciest jalapenos I can find.
I have to say, this sauce is a pretty good substitute for the real thing. I love the use of beans and potatoes as a thickener. Give it a whirl and let us know what you think.
And as a bonus? You can mix the leftover sauce with cooked macaroni noodles to make your own Vegan Mac 'n Cheese. Delish!
Makes 5 cups of sauce
1 sweet potato, scrubbed clean
3/4 cup nutritional yeast flakes
1 can cannellini beans, drained
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1 1/2 tablespoon mustard powder
1 tablespoon Dijon mustard
1/4 teaspoon pepper
1/4 cup olive oil
1/4 cup vegan margarine, softened (I use Earth Balance)
2 tablespoon tahini
agave syrup, to taste (if it needs a bit of sweetness)
soy milk, soy creamer or water, to thin to your desired consistency
tortilla chips
sliced, pickled jalapenos
black olives, sliced and drained
First, prick holes in both sides of the sweet potato with a fork. Microwave for 2-3 minutes on each side until the potato is easily pierced with a fork. Slice in half and set aside to cool.
Meanwhile, combine the yeast flakes, cannellini beans, soy sauce, garlic powder, mustard powder, dijon mustard, pepper, olive oil, margarine, and tahini in a large food processor. Scoop the insides of the sweet potato into the food processor bowl as well. Pulse until the mixture is smooth.
Taste the sauce and adjust spices as you see fit. Add agave syrup by the teaspoon full if the sauce needs sweetness. Add soy milk, soy creamer, or water to thin the sauce to your desired consistency.
Warm the sauce in a saucepan, then drizzle over warmed tortilla chips. Top with jalapenos and black olives. Enjoy!
~ Mandy
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