Nacho Cheese Sauce~Vegan Style
I made this last night, for Bruce and one of his long time friends that came in from out of town. So here it is, his friend pretty much told Bruce "No, you can't like that vegan stuff." Maybe phrased differently, but yes. Anyways, last night even his friend went back for more tasty bites.... I put this over black beans, tomatoes and organic blue corn chips.
1 cup cooked and mashed butternut squash (mine was small, so it came out to be half of the squash)
3/4 cup plain coconut yogurt
3/4 cup water
1/4 onion finely chopped
5 Tablespoons nutritional yeast
1/4 cup raw cashews
3 Tablespoons tapioca flour
1 chipotle chili in adobo sauce
1/4 teaspoon salt
1. In a food processor or blender, combine all of the ingredients and process until smooth and creamy. Occasionally scraping the sides to push closer to the blades.
2. Transfer to a heavy medium saucepan. Cook over medium heat, stirring frequently until thick and creamy. About 2 to 5 minutes, it took me 3 minutes.
Store in a covered container for up to 4 days in the fridge.
Adapted from: Artisan Vegan Cheese