Tag Archives: nacho

Real-Deal Nacho Cheeze

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I haven’t made this in awhile… not because it’s not THE BEST NACHO CHEEZE EVER but because making this leads to a large consumption of chips and other snacks type things we don’t really eat too often. Yes, I know people need to splurge every now and when we do it’s for this sauce and these nachos! I usually double this recipe and mix it in my VitaMix. I use my TVP Meat with Hidden Greens recipe for the “meat” part of our nachos… my family loves this for nachos, burritos, tacos and anything with a Mexican flair!

For a really good bean dip, add a single batch of this nacho cheese to this bean dip recipe and stir to combine. Serve in a small crockpot to keep warm – good with chips of any kind!

1 can refried beans
1/2 cup vegan sour cream
small can chopped green chiles 
1 packet taco seasoning – or a batch of the homemade taco seasoning 
1 green onion, chopped (optional)

P.S. I made this for my Grandpa and Uncle, SERIOUS MEAT EATERS from Colorado… they had no idea it was dairy-free!! They were confused when I told them… “what do you mean it’s cheese without cheese??” 😉

Real-Deal Nacho Cheeze

Real-Deal Nacho Cheeze

  • 1/4 cup raw cashews 
  • 1 1/2 cups cold water
  • 2 ounces pimientos (half of a 4 oz. jar)
  • 2 tablespoons cornstarch
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 1/2 to 1 teaspoon salt
  • 1 (4 ounce) can diced green chilies (optional but SO GOOD!)

INSTRUCTIONS

1. Soak cashews in hot water while combining the remaining ingredients (except chiles) in a blender. If you don’t have a high powered blender, soak cashews for an hour or two in hot water first.

2. Add cashews to blender and process on high for 1-2 minutes.

3. Cook in a sauce pan over medium heat, stirring constantly, until thick. Add chiles and serve or use in other recipes that call for cheese sauce.

Blend ingredients except for cashews

Add cashews and blend for 1-2 minutes

Done blending

Heat and stir until thickened

Add green chiles (if using)

Ready to serve! Tell me that doesn't look like the real thing!?!

YUMMY NACHOS!!!

* Another good vegan cheese recipe for ya!

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TVP “Meat” With Hidden Greens

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After discovering the best Chipotle Dressing/Sauce recipe (from Melomeals: Vegan For $3.33 A Day), I decided to make Taco Salad! I know, I’ve been on a chipotle kick lately but I’ve made all these things with ONE can of chipotle peppers in adobo and I’m really excited about it.

You can use this “meat” to make anything that calls for taco meat. We love this filling in tacos!

This isn’t my usual loaded Taco Salad but it’s a really delicious one with minimal ingredients, great if you don’t have much time but you need something healthy. I can think of a bunch of additional toppings I could add but this is my quick version.

The “meat” ingredient is TVP – Textured Vegetable Protein.

Texture vegetable protein is a high-fiber, high-protein meat substitute made from soy flour and available in a variety of flavored and unflavored varieties, as well as different sizes, from large chunks to small flakes. It has a shredded chicken texture when cooked.
I like the Bob’s Red Mill brand, you can buy it at Sprouts for about $3 a bag – makes about 2 meals (4 servings each) with lots of leftovers.
** Here’s my Taco Salad “Meat” recipe, you can also use this “meat” for tacos or burritos.
  • 2 cups TVP
  • 2 cups water
  • 2 tbsp soy sauce
  • 2 tbsp olive or vegetable oil (optional)
  • 1 package taco seasoning or homemade taco seasoning (link to homemade taco seasoning recipe!)
  • 1 bunch of chard – washed and chopped
  • 1.2 – 1 bunch of kale – washed and chopped
  • 1/4 – 1/2 cup salsa (I like Costco Kirkland brand the best!)

Preparation:

* In a large skillet, heat the water over medium heat, and add the TVP, stirring well. Allow the TVP to reconstitute for 2-3 minutes.

* Add oil (if you are not using oil, add a few Tbsp of broth) and soy sauce, combine and cook for 30 seconds

* Add chard, kale and taco seasoning, stirring well. Cover and allow to cook for another 3-5 minutes, stirring as needed.

* Mix in salsa and remove from heat.

–  My Quick Taco Salad Toppings

I like to use romaine lettuce for my taco salad base, it has a nice crunch to it!

I top most of my mexican dishes with Follow Your Heart cheese – I like the Nacho Cheese flavor the best! It shreds and melts well and tastes awesome!

I also like to use Tofutti brand Sour Supreme – tastes just like real sour cream but much better for you!

Shred the nacho cheese, add to meat and romaine lettuce, top with guacamole and sour cream. Finish it off with Chipotle Dressing/Sauce (the sauce is A MUST!), chips (if you wish, not necessary) and a little salsa (if you like it spicy!) and you have a VERY tasty meal!

My husband and daughter both loved this! This is a great way to hide a few leafy greens for those who refuse to eat them!

** Leftover Alert!

We had the TVP “meat” with all the same toppings in Napa Cabbage Tacos tonight for dinner and it was delicious!