Tuesday, November 4, 2014

Paleo Nacho "Cheez" Sauce


This is a reworking of an earlier recipe that tasted great but had some textural issues. I used to use arrowroot to thicken up my "cheez" sauce, but found it caused it to be a bit gummy. Using a little flour instead (I tried it with both coconut flour and brown rice flour for a non-paleo friend) worked great!

This has the best flavor with a little salsa stirred in, which is why I favor it with dishes that have a Tex-Mex feel. Tonight I made some taco meat and enjoyed mine over a salad with the "cheez" sauce drizzled over the top. Together they added enough flavor to eliminate the need for dressing altogether.

You can definitely tweak how you season this, and if nuts aren't an issue for you almond milk would work just as well as coconut.

Paleo Nacho "Cheez" Sauce

3/4 cup coconut milk
1 tbs. coconut flour
1/4 cup nutritional yeast
1 tbs. ghee or butter
juice of 1/2 lemon
salt, pepper & garlic powder (to taste)
couple tbs. of salsa (optional)

Melt ghee (or butter) in a small pot over low heat Meanwhile, combine milk and flour in a small bowl with a whisk. Try to get all of the lumps out.

Add this mixture and nutritional yeast to pot and stir with whisk. Cook for about 1-2 minutes or until beginning to thicken up a bit.

Add lemon juice and seasoning and continue to cook over low heat for about 5 minutes. Remove from heat and stir in salsa, if using.

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