Friday, November 2, 2012

Paleo Nacho "Cheese" Sauce

After three days our power is restored, and I wanted to make a dinner that would require as much electricity as possible! This one uses a blender, the stove top and the oven yet is remarkably easy to throw together.

The kids requested nachos, so I made my own nacho sweet potato skins, and came up with a paleo "cheese" sauce to create a true nacho taste. I have a Vitamix so didn't soak my cashews first, but you might want to soak them overnight if your blender isn't quite as strong.

None of my brood had a clue that they weren't eating real cheese. The consistency is creamy, and the nutritional yeast and red peppers really give it an authentic nacho cheese taste.

I think this sauce would be great over broccoli or drizzled over a paleo taco salad as well!

Dairy-Free Nacho Cheese Sauce

1/2 cup raw cashews
1 cup unsweetened non-dairy milk
1/2 cup water
3 tbs. olive oil
4 ounces roasted red bell peppers
2 tablespoons arrowroot powder
3 tablespoons nutritional yeast flakes
juice of 1/2 lemon
salt and pepper, to taste
Combine all ingredients in a high-powered blender until smooth. Taste for seasoning. Transfer to a small pot and heat over low heat until it thickens up a bit (about 3 minutes). Allow to cool slightly before pouring over stuffed sweet potato skins. Broil for a minute or two before serving.