Tonight’s nachos were pretty traditional and simple. But I have to be honest- I licked the plate clean (literally)!
I whipped up the Nacho Cheez Sauce and Dip from The Ultimate Uncheese Cookbook by Jo Stepaniak. This book has yet to disappoint. Every recipe I’ve made has been a hit. And of course, tonight was no different. The Nacho sauce was spicy and deliciously noochy (that’s slang for nutritional yeast if you’re outta the loop somehow) ;).
The sauce comes together in less than 10 minutes and it combines nutritional yeast (the gold standard of ‘cheesiness’ in vegan cheese sauces), all kinds of spices like chili powder, paprika, and cayenne and mild miso for even more cheesiness. The recipe calls for either water or nondairy milk, so I used half of each. I wanted to make sure it was creamy but also wanted to save on some calories by using some water.
I used half regular baked tortilla chips and half blue just for some fun color. I layered on a nice serving of the delicious nacho sauce. I added a bit of Mexican-style meatless ground and topped it all off with some fresh pico de gallo.
Traditional nachos with traditional vegan cheese sauce- I could live on this stuff! (and, um, apparently I do!) 30 Days of Nachos!!
And by the way- be sure to head over to Your Daily Vegan for some seriously delicious looking nachos! (I even got a little shout out!) :)
Oh yeah, and just to prove how dedicated to nachos I am, I ate nachos yesterday and didn’t even blog about them! hehe