You don’t have to give up nachos for a vegan diet, most of us know that now. With all the “faux” cheeses available, there’s no excuse not to give up that one dairy food that keeps many of us on the fence between vegetarian and vegan.
That being said– I have a real problem with processed fake cheese products. Number one, the fat content is super high. The sodium is often very high as well. I try to stick pretty close to nature in my dishes, and I found a really great all-purpose cheezy sauce recipe in “Veganomicon” by Isa Chandra Moscowitz and Terry Hope Romero.
I took their already wonderful recipe and tweaked it just a bit, removing the oil, thus creating a fat-free sauce that tastes great! Pour it over baked nacho chips with all the fixins’ and I promise you will never miss that extra fat and calories.
2 cups vegetable broth or water
1/4 cup all-purpose flour
1 tablespoon water
3 cloves garlic, minced
Pinch of dried thyme (crumbled in your fingers)
1/4 teaspoon salt
Freshly ground black pepper
1/8 teaspoon turmeric
3/4 cup nutritional yeast flakes
1 tablespoon fresh lemon juice
1 teaspoon prepared yellow mustard
Combine the broth and flour in a measuring cup and whisk with a fork until dissolved ( a couple of lumps are okay). Preheat a non-stick saucepan over medium-low heat. Place the water and garlic in the pan and gently cook for about 2 minutes, stirring often.
Add the thyme, salt and pepper to taste and cook for about 15 seconds. Add the broth, turmeric, and yeast flakes, and raise the heat to medium. Use a plastic coated whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn’t, turn the heat a bit higher.
Once the mixture is bubbling and thickening, stir and cook for another 2 minutes. Add the lemon juice and mustard. Taste for salt, turn off the heat and cover the pan to keep warm until ready to use. Serve warm.