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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This vegan replacement for nacho cheese will be a hit the next time you need a snack or are having a party.It's from the Teen's Vegetarian Cookbook. You can use lemon juice or Dijon mustard if you don't like nutritional yeast. Ingredients:
12 ounces silken tofu |
1/2 cup salsa |
1/4 teaspoon salt |
1/4 teaspoon turmeric |
2 tablespoons nutritional yeast |
1/4 cup water |
1 tablespoon cornstarch |
1 tablespoon vegetable oil |
2 tablespoons canned green chilies, chopped (optional) |
Directions:
1. Mix water and cornstarch.
2. In a blender, puree tofu, salsa, salt, turmeric, and water-cornstarch mixture. Add nutritional yeast.
3. Heat oil in a skillet and make bottom of pan is coated. Pour in tofu mixture and spread to cover pan.
4. Cook tofu mixture on low heat for about 5 minutes, without stirring.
5. Use a wooden spoon or spatula to mix up the tofu, stirring to get a creamy consistency.
6. Pour/scrape sauce into a bowl and serve with any combination of chips, beans, lettuce, and/or tomato.
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