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I am not one to give up. I definitely consider myself to have a ‘problem solver’ personality. But trying to find the perfect, EASY vegan nacho sauce was proving rather difficult to find commercially. So my decision was made for me…From scratch it is!
If you are not the best chef, don’t worry, this recipe is SUPER easy. Still worried…Watch me make it here!
½ large onion, roughly chopped
1 cup waxy potatoes, roughly chopped (approx. 2 small Red)
¼ cup carrot, roughly chopped
1 ½ cups water (1 + ½ divided)
¼ cup raw cashews
1 1/4 teaspoons sea salt
½ clove garlic
1 ½ teaspoons Dijon mustard
1 teaspoon lemon juice, freshly squeezed
¼ teaspoon paprika
1/8 teaspoon smoked paprika
1 tsp olive oil
1/2 large onion, small diced
½ pkg taco seasonings
½ can diced Mexican flavored tomatoes
½ pkg (4 oz) Lifeline Smart Choice Burger Crumbles
– In a small pot, add 1/2 onion, carrots, potatoes, and water and bring to a boil. Cover the pot, lower the heat and simmer for 15 minutes or until vegetables are soft.
-While the vegetables are cooking, saute the other half of the onion, small diced, until it starts to caramelize, about 10 minutes over low/med. Be careful not to burn onions.
-Add the taco seasoning, diced tomatoes, and burger crumbles. Lower the temperature to low.
-In a blender or food processor, add the cashews, salt, garlic, mustard, lemon juice, paprikas, and 1/2 cup of water. Blend until smooth.
-When the vegetables are softened add them to the blender with their cooking water, and blend again.
-Pour the ‘cheesy’ mixture into the sauce with the burger crumbles and let it all simmer for 10-15 minutes.
Serve with chips, or make a serious nacho situation by layering chips, refried beans, brown rice, queso, vegan sour cream and cilantro!