Skinny Nacho Cheese Sauce
If you prefer it "cheesy", you'll love this skinny nacho cheese sauce. Made of just vegetables, it's oil-free and fat-free.
Servings 12
Ingredients
- 3 small Idaho-potatoes, washed, scrubbed, skin left on
- 1 jalapeno, seeded and cut
- ½ cup nutritional yeast
- 1 tsp onion-powder
- 1 tsp garlic-powder
- 1 tbsp hot-sauce (I used Chalupa)
- 3 large carrots
- 1 tbsp paprika
- 1 cup vegetable-broth
- 1 tbsp lemon-juice
- 1 tbsp tamari, liquid aminos or soy-sauce
- ½ cup water
Instructions
- Wash 3 averaged sized potatoes, cut into large-chunks (leave skins on potatoes).
- Clean and cut 3-large carrots and chop them exactly the exact same size as potatoes.
- Put in a pot & cover with water. Then add a few of salt into the water.
- Boil for 20minutes. While potatoes are boiling, place vegetable-broth, lemon-juice, nutrient-yeast, paprika, jalapeno, garlic-powder, hot-sauce, onion-powder and soy-sauce in a blender.
- Drain Carrots and Potatoes. Then put carrots and potatoes into a blender, mix till smooth.
- Mixture will be thick, insert water. Then transfer cheese mix to a medium-sized sauce-pan.
Notes
I utilize the sauce on top of grilled fajita-burritos, or you could serve with chips, or in addition to a potato, broccoli, or whatever else.
- Add a can of rotel-tomatoes (don't blend) for a nacho-cheese-dip.
- Remove Jalapeno and hot-sauce, then add a tbsp of liquid-smoke to get a smokey-cheese-sauce.
- You can add chili-pepper if you like spicy.