I'm always open to new ideas and, though I don't follow a strict vegan diet, I do like most of my meals to be vegan friendly. I have already been following a vegetarian diet for over 20 years, so vegan meals come rather naturally to me. Cheese is one thing though that is hard to replicate. Store-bought varieties made with tofu are usually rubbery and unappealing.
I have found substitutes using nuts and usually containing nutritional yeast that not only satisfy my cravings, but are delicious in their own right, and high in protein with a much lower sodium content than traditional cheese, thus providing an alternative for those following a low sodium diet.
This time I went with a Cheddar-like cheese sauce made with cashews, nutritional yeast and tapioca starch. It's soft and luxuriously melty and happens to be an ideal topping for nachos. This sauce would doubtless be wonderful mixed into cooked pasta too.
I adapted this recipe for cheese sauce from Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized by Sam Turnbull. A recent acquisition, there are plenty of recipes I can't wait to try. Beautifully illustrated, the book is divided into convenient sections that bring classics to life but without dairy or meat. Your morning is covered, your appetizer cravings, staples such as soups and salads, burgers and sandwiches and plenty of unique mains that do not require scouring grocery stores to find obscure ingredients. Even desserts and vegan staples are given ample consideration. If your pantry is well-stocked with staples, this is the cookbook for you, whether you are a vegan, enjoy vegan meals or just want tantalizing ideas that require little fuss. Your favorite comfort foods are presented in abundance complete with stunning photos that are sure to whet the appetite. Even the fanciest recipes contained within the covers are essentially fuss-free. I highly recommend this book and please do visit Sam's snazzy website for more ideas and inspiration.
Any number of toppings on these nachos may be used, and I've made some suggestions here. I like loaded-up nachos and the cheese sauce will easily last for a few days in the refrigerator. To reheat, transfer to a small saucepan over low heat, add some water to thin out the sauce, and enjoy another plate of nachos. You may even want to consider making your own nacho chips at home which I have experimented with in the past.
Loaded Nachos with Cashew Cheese Sauce {Vegan} |
Recipe by Lisa Turner Adapted from Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized Published on March 27, 2018 Easy-to-make, velvety smooth and delicious vegan nacho cheese sauce Print this recipe Cheese sauce:
|
Sauces you might want to consider serving with nachos:
Velvety South Indian Tomato Chutney
Mexican Tomato and JalapeƱo Salsa
Simple No-Cook Tomato Salsa
Black-Eyed Pea Salsa
Note: This is not a sponsored post. I received a copy for possible review on my site and so have shared this recipe, with a few slight changes and my thoughts overall on the cookbook.
No comments:
Post a Comment