Veggie Nachos with Cheese Sauce

Serves 2 hungry people

1 (14oz can) organic veggie chili, heated through
1 large bag baked or low-fat tortilla chips (you will have some leftover)
1 cup salsa of choice
2 Tbsp cilantro, chopped
2 green onions, chopped
5 grape tomatoes, quartered
1/4 cup pickled jalapeños, mild (optional)
2 Tbsp sliced black or natural olives (optional)

CHEESY SAUCE (see recipe below)
Place chips on a serving plate, sprinkle warmed chili, salsa, cheesy sauce, tomatoes, cilantro, green onions, jalapeños, and black olives.

CHEESY SAUCE: yields 3 cups
2 ½ cups diced potato, about 2+ medium potatoes of any variety
3/4 cups carrots, sliced or diced small and packed to measure
1/4 cup raw cashews
1/2 cup nutritional yeast
1/3 cup hot water
1 Tbls. lemon juice
1 ½ tsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder

Cook the carrots and potatoes over medium-high heat until very tender, about 25 minutes.  Take 1/3 cup hot water out of the pot and set aside. Add cashews into the pot for the last 5 minutes to soften them for blending. Drain veggie/nut mixture. Add rest of ingredients into a blender or food processor and blend well, scraping down sides of work bowl as needed. Blend to a creamy, smooth texture.  Serve warm. Refrigerate to one week and reheat before serving.

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