FormicaLinoleum Posted October 7, 2006 Share Posted October 7, 2006 Made this last weekend because my gf was craving nachos. Turned out better than we both hoped. We made nachos the first day then just dipped chips in this stuff the next. It's pretty simple. 1. Make a basic white sauce 2. Melt in a vegan "cheese". I used Vegan Gourmet cheddar, which I very strongly recommend if you can get it. I'd start with about half a block, then add more to taste. 3. Once the sauce is all smooth, add in salsa and get back up to melty temperature. I think I added about 5 Tbsp, but you can do this to taste. It was really good! I swear that most people would not know it was vegan. The white sauce recipe I used:3 Tbsp Earth Balance (or other margerine)3 Tbsp flour1 cup soy milkdash of salt Melt the margerine. Once it starts bubbling a bit, add the flour. Stir well. Slowly add the soy milk, stirring constantly. Simmer on med heat for a bit until it thickens. I like to mix well with a whisk so it's smooth. Add salt. That's it for the white sauce part! Link to comment Share on other sites More sharing options...
Guest Posted October 7, 2006 Share Posted October 7, 2006 I think you should use 4 blocks of cheese and keep the rest of the recipe the same Link to comment Share on other sites More sharing options...
veganmadre Posted October 17, 2006 Share Posted October 17, 2006 Do you find that the sauce "thickens" much as it cools? I've made nachos by just melting the Follow Your Heart (Vegan Gourmet) with some salsa but it thickens really quickly. I assume the white sauce keeps it more "saucey". Nice! Michael and I are planning to eat more macrobiotically (is that really a word??? ) starting next week so I'm going to have to make this recipe this weekend. Yum! What was it that K wanted me to make that you recently replicated- a mint oreo milkshake? Hmmm. Not macro either. I'll have to make that this weekend, too! Link to comment Share on other sites More sharing options...
FormicaLinoleum Posted October 17, 2006 Author Share Posted October 17, 2006 It does thicken as it cools, but it's a relatively slow process, and you can still dip in it when it's "thick". I think it tastes better when warm, though! Yeah, it was the mint cookie shake she was talking about. A bunch of soy delicious vanilla, soy/rice/almond milk, and a couple of mint oreo-type cookies (my favorites are the country somethingorother brand, but there are also the newman-os). It's really yummy! Link to comment Share on other sites More sharing options...
veganmadre Posted October 22, 2006 Share Posted October 22, 2006 This recipe was incredible and gave me so much mileage out of a block of follow your heart! I ate it until I felt sick and I'm still thinking of going to kitchen for leftovers today... Thanks Liz! (And Katrina for having the craving that inspired this recipe) Link to comment Share on other sites More sharing options...
FormicaLinoleum Posted October 22, 2006 Author Share Posted October 22, 2006 I'm glad you enjoyed it! Link to comment Share on other sites More sharing options...
Recommended Posts
Please sign in to comment
You will be able to leave a comment after signing in
Sign In Now