Oh My! These were delicious!!!!!! My husband had two plates and was about to dive into the bowl of nacho cheeze sauce!! LOL
On my plate were low fat corn tortilla chips that I warmed in the oven, pinto beans, black olives, artichoke hearts, salsa and the amazing nacho cheeze sauce. I had planned on putting some avocado as well, but they were still too hard to use. Definitely make this sauce - you will not be disappointed!!
http://www.nourishingmeals.com/search/label/appetizers Lots of vegan recipes on the site that I want to try out!
1/4 cup raw cashews
1 cup unsweetened non-dairy milk (cashew, soy, or hemp) *I used light soy milk
2 tablespoons grapeseed oil or olive oil
2 ounces roasted red bell peppers
2 tablespoons arrowroot powder
2 tablespoons nutritional yeast flakes
2 to 3 teaspoons fresh lemon juice
3/4 teaspoon Herbamare or sea salt
Place all ingredients into a blender fitted with a sharp blade or a Vita-Mix. Blend until super creamy. Pour into a small saucepan and whisk over medium heat until thickened, about 3 to 5 minutes. Remove from heat and let cool slightly before pouring using. The sauce will thicken as it cools. Pour over a plate of corn chips and top with your favorite toppings. Serve immediately. You could also stir into the sauce a can of diced green chiles if desired (the original recipe calls for this).
**Note: To roast red bell peppers, place them into a baking dish or onto a cookie sheet. Roast in a preheated oven on "broil" until the skin is charred, about 8 to 10 minutes. Remove from oven and place into a bowl, cover with a plate, and let cool. Once cooled, the skin slides off easily and you can cut them in half and remove the seeds and stem. *One very small pepper is about 2 ounces, which is what is needed for this recipe.