I started cooking along side my dad at a very young age and quickly learned that recipes weren’t meant to be followed. They were simply a guide. Dad always encouraged adding a little bit more of this and a little bit more of that. I think I can accurately state that I have never followed a recipe to a T. Except today. To a T!! All the ingredients made so much sense that I didn’t feel I needed to deviate. And oh boy, was I right. This recipe for spicy nacho cheese sauce nailed it! My dad would have loved this recipe, and I think he too would have agreed, follow it to a T.

Ingredients:

1/2 cup raw cashews

1 1/2 cups water

2 tsp lemon juice

2 garlic cloves, peeled

2 Tbsp nutritional yeast flakes

1 1/2 tsp cornstarch

1 tsp smoked paprika

1 tsp onion powder

1/4 - 1/2 tsp sea salt

1/2 tsp ground cumin

1/4 tsp chipotle chile powder, this is spicy so you may want to try a little less, you can always add more

1 jalapeno, seeded and minced

1 - 4 oz can diced green chiles, drained

Instructions:

1. Combine all ingredients, except the jalapeno and diced green chiles, in a high-powered blender and blend on high until creamy and smooth.

2. Transfer the mixture to a saucepan and add jalapeno and green chiles. Cook over medium-high heat until bubbly and thickened while continuously stirring…about 5 minutes. Serve as a dip, inside and on the top of quesadillas, enchiladas, burritos, or tacos along with cashew sour cream. It would even make a great topper on a backed potato or as a mac and cheese sauce.

Credits: Kim Campbell - For more of Kim’s great recipes follow this link: PlantPure Nation