Like most people, I'm always looking for ways to save time and money when it comes to meal planning and cooking....especially time.
I made this macaroni & cheese recipe the other night and decided to double the cheese sauce to save for nachos.
I placed the leftover cheese in a container and warmed it on the stove the next day with cumin, chili powder and a little more salt & garlic.
Since the original cheese sauce called for a lot more ingredients than what I wanted to use next time, I spent the last couple of days modifying it.
The result: A simple & delicious queso that your family will not question. Guaranteed!
Vegan Queso
Ingredients (Serves 6)
- 1 1/4 cups of water
- 1 medium yellow or red potato, peeled & chopped
- 1 medium carrot, chopped
- 1/4 cup red onion, chopped
- 1 garlic clove
- 1/2 cup raw cashews, soaked for 2 hours in water
- 1/2 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
Instructions
In a saucepan, bring water, potato, carrot and onion to a boil.
Cover and reduce heat to medium, cooking until vegetables are soft (about 10-12 mins).
Transfer the potato mixture (including the remaining liquid) to a blender and add in all the remaining ingredients.
Blend together until smooth.
Season to taste.
Serve with chips or raw veggies.
What's on the nachos? I used Alton Brown's guacamole recipe, canned black beans, tomato, green onion & cilantro
Yummy!
Let me know what you think once you try this recipe!
How do you eat your nachos?
