Thursday, February 10, 2011
Jalepeno Nacho "Cheese"
In a medium pan combine:
2 1/2 c. mimic creme (this is a nut-based cream that you'll have to find at a health food store...but it's the absolute closest thing I've found to real cream)
1 1/2 c. V8 (I used the low sodium, but you could also use the spicy!)
2 packets of low sodium taco seasoning
4 T. nutritional yeast (again, you'll have to go to the health food store for this ingredient...it's super high in B vitamins, along with a lot of other minerals...and it does a pretty good job of mimicking a cheese flavor) If you have to get a big can of it, don't worry...I use it in a lot of my recipes, so you'll definitely be able to find a lot of uses for it!
1/2 t. chili powder
dash of cayenne pepper (this is optional, but adds a nice kick)
-Stirring frequently, so the bottom doesn't burn, bring to a light boil and add:
4 t. corn starch
-Whisk away the lumps, reduce the heat to low/med, and allow to thicken.
1/2 c. chopped jalepenos
1/2 c. chopped roasted red peppers
-Note: some other add ins that would make a great dip would be:
1 can of diced tomatoes, drained
1 can of chopped green chiles, drained
saute some veggie meat crumbles in taco seasoning and add
-If you find your dip gets a little runny when you add in extra ingredients, just add a little more corn starch and thicken!! Enjoy! This makes about 4-5 cups of nacho sauce!! If you don't think you'll eat all of that...I actually used half of it to top some enchiladas (you can find that in another blog!)