A failed attempt at making cheesy vegan hummus lead to this spicy, chickpea-based “cheese” sauce. Easy to make and less expensive than cashew cheese, this creamy, allergen-friendly condiment is perfect for anyone looking for a soy- and nut-free version of vegan cheese. Try it on a plate of nachos! Pile your favorite toppings on tortilla chips, spread on this sauce and a bit of cashew cream and dig in!
Ingredients
Cheese sauce
1 (15-oz.) can garbanzo beans
1/3 cup diced roasted red bell pepper
1/4 cup nutritional yeast
2 Tbsp. tahini
2 tsp. mustard
1 Tbsp. crushed red pepper
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. turmeric
1/4 tsp. chili powder
1/8 cup diced green chilies
3 Tbsp. minced jalapeños
Salt & pepper, to taste
Nachos
Tortilla chip rounds
Cooked quinoa
Black beans
Red pepper, diced
Jalapeños, diced
Cashew cream
Directions
- Prepare cheese sauce. In a high-speed blender or food processor, combine all cheese ingredients and process until smooth, adding water to reach desired consistency.
- Assemble nacho ingredients over tortilla chips and drizzle with cheese sauce and cashew sour cream.
Margaret’s note: Store cheese sauce in the fridge for up to 5 days.