And it’s all vegan, even the cheese bit. I’ve made many a vegan cheese on this blog, but this one takes the cake as the most decadent and multi-purpose. It uses both white beans and sweet potato for consistency and color and tahini and nutritional yeast for that beloved cheesy flavor! Enjoy!
The main reason why this nacho cheese sauce glows is on account of what is left out – dairy, cream, butters, flours, etc. – and also because of the white bean base:
White Beans: are one of the most concentrated food sources of the detoxifying enzyme molybdenum, are low on the glycemic index, keep cravings at bay, lower the risk of heart disease and adult-onset diabetes, slow the absorption of carbohydrates (and thus body fat), prevent premature aging with their high-antioxidant content, and are very high in magnesium and thus helpful for handling stress and preventing celiac disease and gastrointestinal problems.
And who could forget the glowing benefits of broccoli:
Broccoli: fights cancer with chemical compounds (such as isothiocyanates andindole-3-carbinol), is a rich source of fiber, vitamin C, beta carotene, and folate, promotes healthy eyes, improves the immune system, prevents birth defects, prevents colds, builds strong bones, increases male balance of testosterone to oestrogen, and fights diabetes.
Vegan Nacho Cheese
Keywords: vegan vegetarian white beans sweet potato mustard tahini
- 1 can cannelini beans, drained and rinsed
- 1 baked sweet potato
- 1 teaspoon mustard
- 1 tablespoon tahini
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- Juice of 1/2 lemon
- Up to 1/4 cup water
Put all ingredients in a food processor and mix until smooth. Add up to 1/4 cup of water to reach desired consistency.
Top over nachos, mix into macaroni or serve with steamed veggies!
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