I have a weakness for nachos. No, not the loaded nachos with beans and jalapenos and sour cream oh no no no, I am talking about the gooey, messy, cheesy (most likely plastic) nachos you get at a sports game where they squirt the “cheese” on from a dispenser. I know, fake processed yellow cheese is about as far from healthy as you can get but for some reason they call to me, they whisper my name and without even thinking about it I somehow end up with a big plate in my lap.
I have been playing around with my cheese sauce recipe I use for my vegan mac & cheese and I came up with this recipe that satisfies that craving for the delicious cheesy goodness. This recipe is pretty healthy and a hit with the kiddo who is quite picky these days. Try it loaded by adding beans and tomato and sour cream!
What you need
- 5 tbsp earth balance
- 4 tbsp flour
- 1 cup nutritional yeast
- 1.5 cups “milk” of choice, I used hemp milk
- 1 tbsp red pepper flakes
- 1 tbsp all natural onion powder
- 1/2 tbsp all natural garlic powder
- salt to taste
- corn tortillas
How to make it
- cut corn tortillas into 4ths so you have 4 triangle chips, cut as many as you need
- lay on a baking sheet (do not overlap, brush with olive oil and sprinkle on salt
- bake at 350 for 10 minutes or until edges are golden
- set aside to cool
- Melt the ‘butter’ in a sauce pan
- add the flour and nutritional yeast and mix until all the dry ingredients are coated.
- add ‘milk’ and whisk together
- add seasonings
- bring to a low boil until it thickens to desired consistency
- add more nutritional yeast or salt to taste
- pour cheese sauce over chips, yum!