Smoky Cheddar Sauce

nachos

The next recipe in my “Turning on to Tofu” series, this deceptively simple cheese sauce. I used soft silken tofu combined with cashews, to add a smooth, creamy consistency that pours easily over nachos, veggies, baked potatoes, burgers–you name it!

prep

I love that I always have these staple ingredients in my pantry and fridge. Tofu stores well, so I try to keep a couple packages handy for whipping up a batch of quick scramble or a cheese spread. Maybe even a chocolate mousse. I’ll get to those recipes later.

“Smoky Cheddar Cheeze Sauce” (from “The Sexy Vegan” by Brian Patton)

Ingredients:

1 cup whole, raw cashews

1 12 oz. package soft, silken tofu

1/4 teaspoon each: garlic powder, onion powder and turmeric

1/2 teaspoon yellow miso

1/2 teaspoon smoked paprika

1/2 – 3/4 teaspoon liquid smoke, to taste

1/2 teaspoon salt

2 teaspoons extra virgin olive oil

2 tablespoons nutritional yeast

2/3 cup water

Method:

Place the cashews in a small pot and cover with water. Bring to boil, then reduce heat and cook for 8 minutes, to soften them up a bit. While the cashews are cooking, measure the dry spices, combine and set aside.

Drain tofu of any extra liquid. Measure wet ingredients, combine and set aside. By this time the cashews should be done cooking. Drain them well and allow to cool. This is a good time to prepare the nacho toppings.snip

Here’s a little tip I learned from Martha Stewart back in the day: snip scallions with a sharp pair of kitchen shears. I found this also works great with herbs and olives. One of many great timesavers I learned from Ms. Stewart, including how to say, “Marin-ah-de”.

Grind the cashews in a food processor until fine. Add the tofu and half of the wet ingredients. Process until well blended. Add the remaining wet ingredients and process until very smooth. Add the desired amount to a small pot and heat very gently stirring often, until warmed. Do not boil. The sauce will thicken a bit as it heats and turn a lovely shade of cheese.

While sauce is heating, preheat the oven to 275 degrees and warm the tortilla chips for 5 to 10 minutes. Pour sauce over chips with desired toppings and enjoy! Store leftover sauce in the fridge for up to 4 days.

closeup

Cheezy Sauce

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, ┬áremoving 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.

Cheezy Sauce

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

Method:

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.