I have been saving up all my favorite recipes for vegan month of food! It’s so much fun to be part of an international community of plant-based recipe makers and sharers. Thank you to all in my supper club who are helping me celebrate. Here’s a staple vegan nacho cheese sauce we use for nachos (of course) but also tofu scramble burritos, grilled cheese, mexican mac-n-cheese…I could go on. You want it in your repertoire. I have long lost the original recipe. The peanut butter idea was not mine. But it works!
Nacho Cheese Sauce
This recipe is much easier if you practice mise en place prior to beginning.
2 T vegan margarine
1 cup (possibly a bit more) unsweetened soy or other non-dairy milk
¾ tsp garlic powder
½ tsp fine sea salt
½ tsp onion powder
2 tsp. smooth natural peanut butter
¼ cup brown rice flour (or all-purpose flour)
¼ cup nutritional yeast
1 cup salsa
3 T chopped canned jalapenos and a little juice (optional)
Put brown rice flour in round-bottomed, smallish sauce pan and turn heat to medium. Begin by toasting the flour, allowing it to heat and agitating the pan as if you were making popcorn though you want to keep the flour close to the pan bottom. Do not walk away. This will change from un-cooked to cooked very quickly. The flour will turn a darker color and smell nutty. Remove from heat and drop the vegan margarine into the pan along with peanut butter. Let it sit for a moment to melt. After margarine is mostly melted, begin to stir to incorporate. You will soon have a ball of paste.
Do not panic. Sprinkle on onion, garlic powder and salt and slowly add some of the milk. The flour mixture will quickly absorb the milk, so add a bit more. Keep adding until all the milk has been incorporated. Next, add the salsa and stir.. Depending on how watery your salsa is, you might want to add more or less. Keep stirring until you get the consistency you like