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Vegan Nacho Cheese Sauce
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Use this vegan sauce for your next nacho treat. Warm some Blue Farm Tortilla Chips on a baking sheet. Top with warm black beans, vegan nacho cheese sauce, Chip Magnet’s Wildly Delicious Salsa, and optional garnish such as green onions, avocado and cilantro. This makes a big platter of nachos that everyone will love.  
makes 5-6 servings

Ingredients

1/4 cup red palm oil
1 small onion, thinly sliced
2 garlic cloves, chopped
1/2–1 jalapeño pepper, seeded and chopped
1/2 teaspoon ground cumin
1 teaspoon ground smoked paprika
1/2 teaspoon granulated garlic powder
1 chipotle pepper in adobo sauce, chopped
1 teaspoon chipotle pepper adobo sauce
4 ounces cauliflower florets (about 1 cup), lightly boiled for 8 minutes
4 ounces roasted, no salt cashews (about 1 cup)
1/2 cup water (plus more at the end)
1/2 cup coconut milk
1 teaspoon hot sauce
4 teaspoons pickling liquid from a jar of pickled jalapeño peppers
4 tablespoons nutritional yeast
1 teaspoon salt (or to taste)

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  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Heat palm oil in a skillet over medium heat.
2. Add onions and cook until softened for about 8 minutes.
3. Add garlic, jalapeños, cumin, paprika, garlic powder, chipotle pepper and adobo sauce and cook for another couple of minutes.
4. Add boiled cauliflower, cashews, water and coconut milk. Simmer for about ten minutes.
5. Transfer mixture to a high powered blender, and add hot sauce, jalapeño pickling liquid, nutritional yeast and salt.
6. Blend all ingredients until completely smooth.
7. Add more water to thin to a desired consistency (we added about 1/2 cup more).

Per serving: 290 calories, 26g fat, 9g sat fat, 11g carbohydrates, 7g protein, 403mg sodium, 5g fiber

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