Vegan Cheeze Dip with Nachos
1/2 head cauliflower
1 cup baby carrots or 3 large carrots, cut into 4-inch-long pieces
8 slices Chao jalapeño cheddar "cheese"
4 tbsp Red Star nutritional yeast flakes
1/2 to 1 cup unsweetened plain soy milk
1/4 tsp turmeric
1 1/2 tsp salt or 1 low sodium vegetable bouillon cube
For a Loaded Nachos version:
4 cups organic corn tortilla chips, low to no salt added
1 small clove garlic, crushed
1 can black beans
1 white onion, diced finely
1/2 green pepper, diced finely
2 ripe tomatoes, diced finely
3 green onions, sliced finely
1/4 cup chopped cilantro
2 jalapeño peppers, sliced finely
1/2 cup Daiya cheddar "cheese"
To prepare the cheese sauce, chop the cauliflower into large pieces that will fit into a steamer or large pot. Steam the cauliflower 10 minutes or until very soft and able to be mashed with a fork, or bring to a boil 10 to 15 minutes. (If making the loaded nachos version, skip below to the next paragraph and prepare the nachos while the cauliflower cooks!) Drain and place in a large food processor or blenderAdd the remaining cheese sauce ingredients while the cauliflower is still hot. Blend at high speed until smooth and thick. Add more soy milk if wanting a thinner sauce. Set aside.
Preheat the oven to 400 F. Spread the tortilla chips onto a pan with a Silpat or parchment paper underneath. Drain the canned beans and chop the onions and green pepper. Fry the onion with a spray of cooking oil and when the onion starts to turn clear, add the garlic, beans, green bell peppers and fry 5 more minutes. When done cooking, remove fro heat and sprinkle over the chips. Dice the tomatoes, and slice the green onions and jalapeño peppers, place on the nachos and top with a sprinkle of Daiya cheese. Place in the oven for 10 minutes or until the cheese melts and crisps up.
When the nachos are done, top with your fresh cilantro and serve with the cheese dipping sauce or drizzle generously on top. Yum!