This nacho “cheezy” sauce was born when I needed some cheese for my fully-loaded breakfast potato nachos this morning. I have a tendency to through ingredients together when I’m in need of a sauce like this, but this time I decided to write it down in case it turned out well. It didn’t turn out well—it turned out awesome!
It is tangy and spicy, perfect for any Mexican feast. It’s thick yet runny so it can be poured on everything from nachos to steamed veggies. It’s oil-free and healthy so you can REALLY smother your food without guilt. It has a light orange color that can be heightened by adding half a red bell pepper to this recipe if you want a more authentic looking nacho “cheese”. But there is plenty of flavor and texture without it so don’t bother if the light color isn’t a problem. Give it a try!
Nacho “Cheezy” Sauce
- 2 cups + 2 tbsp water
- 1 medium potato, peeled and diced
- 1 medium carrot, diced
- 1 medium tomato, quartered
- 1/8 cup nutritional yeast
- 2 cloves garlic, minced
- 2 tbsp tahini or 4 tbsp ground sesame seeds
- 1 tbsp Bragg’s liquid aminos, Tamari, or soy sauce
- 1 tsp nutmeg
- Half a jalapeno pepper
- Juice of a lemon
Place the garlic and a couple of tablespoons of water in a medium-sized sauce pan over medium heat and sauté until the garlic becomes transulscent.
Add a tablespoon of water at a time to the garlic to keep it from sticking to the pan.
Once the garlic is ready, add two cups of water to the pan and then add the potato and carrot.
Bring to a boil then let simmer until tender, about 15 minutes.
Put the potatoes and carrots along with all of the other ingredients into a blender and mix on high until smooth and creamy.
Enjoy right away or keep it in the fridge for up to a week to use on nachos, salads, steamed veggies, and starches like rice and potatoes.