Ingredients for Nacho Cheeseless Sauce
- Silken Tofu
- 1/2 cup salsa
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/4 cup nutritional yeast (or 1 tablespoon lemon juice/Dijon mustard)
- 1/4 cup water
- 2 tablespoons cornstarch
- Vegetable Oil
- Green Chilies
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How to Make Nacho Cheeseless Sauce
- In a small bowl, whisk together 1/4 cup water and 2 tablespoons cornstarch until smooth.
- In a high-speed blender, combine 1 block (14 oz) firm or extra-firm tofu, 1/2 cup salsa, 1 teaspoon salt, 1/2 teaspoon turmeric, and the water-cornstarch mixture. Blend until completely smooth and creamy.
- Add 1/4 cup nutritional yeast (or 1 tablespoon lemon juice/Dijon mustard) to the blender and blend for another 15 seconds until combined.
- Heat 1 tablespoon of oil in a medium skillet over medium-low heat until shimmering.
- Pour the blended tofu mixture into the skillet and spread evenly to cover the bottom.
- Cook for 5 minutes undisturbed, allowing the sauce to thicken slightly on the bottom.
- Gently stir the sauce with a wooden spoon or spatula, scraping up any browned bits from the bottom. Continue to cook, stirring occasionally, for another 2-3 minutes, or until the sauce reaches your desired consistency.
- Pour the nacho cheese sauce into a serving bowl. Serve immediately with your favorite tortilla chips, beans, lettuce, and/or tomatoes.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
8g
Fat
3g
Carbs
2g
