Nacho Cheez Sauce and Dip with Oven-Baked Tortilla Chips
If you are someone who says, “I can’t live without cheese!” try this healthy “cheez!” Serve this zippy cheez sauce with corn tortillas or taco chips. It’s also fantastic over steamed or baked potatoes and vegetables.
1/2 cup flour (any kind)
1/2 cup nutritional yeast flakes
1/2 teaspoon sea salt
1 teaspoon chili powder or chipotle powder
1/2 teaspoon onion powder
1/2 teaspoon hot or sweet paprika
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8+ teaspoon cayenne pepper
2 cups water or plain nondairy milk
1/2 cup prepared mustard (any kind)
1/2 teaspoon light or chickpea miso
1/4 cup minced fresh cilantro or 2 tablespoons dried cilantro (optional)
1. Combine flour, yeast flakes, salt, chili powder, chipotle powder, onion powder, paprika, garlic powder, oregano, and cayenne in a medium saucepan. Gradually whisk in water/milk and mustard.
2. Cook over medium heat, stirring almost constantly with a wire whisk until bubbly, thick, and smooth.
3. Remove from heat and whisk in miso.
4. Stir in cilantro, if using, just before serving.
Yield: 2 cups
Source: “The Ultimate Uncheese Cookbook” by Jo Stepaniak
Oven-baked tortilla chips
These are a delicious substitute for the greasy corn chips you use to dip in salsas and bean dips.
12 soft corn tortillas
1. Preheat oven to 450 degrees
2. Cut each tortilla into 8 wedges. Lay them on a dry baking sheet in a single layer.
3. Bake for 5 to 7 minutes, or until crisp. Watch them carefully so they don’t burn. Store in an airtight container.
Tip: Before baking, to pump up the flavor of the chips, spray lightly with fresh lime juice. I use a little travel sprayers, which works great. You can also sprinkle with your favorite spices or chili or chipotle powder!
Yield: 96 chips
Barbara J. Mathison changed her life and body when she became vegan at age 63, losing weight and gaining health. She now dedicates her life to her company, Nutritious Way, and spreading the word about the incredible benefits of the whole food plant-based lifestyle.
A certified health coach, president of the Vegetarian Society of Utah, and a Food for Life instructor with the Physicians Committee (pcrm.org), she also holds a certificate in nutrition fundamentals from the eCornell T. Colin Campbell Foundation. She hosts numerous programs and classes in southern Utah, speaks nationwide, and appears on Southern Utah Live’s New You TV program and website. Visit nutritiousway.info to learn more.