Dairy Free Nacho Cheese

I can't wait to try this recipe. It's on one of my all time favorite blogs (www.nourishingmeals.com), and is adapted from the book "Go Dairy Free" (see my sidebar). Find the recipe and more info here. Note: the pic is a royalty free pic. Hers looks even better!

Dairy-Free Nacho Cheese Sauce adapted from the book, Go Dairy Free, by Alisa Fleming

You'll love this nutritious "cheese" sauce recipe! It is very quick to prepare and can be made into a meal when topped with black beans or shredded chicken, chopped cabbage, and sauteed vegetables. The tortilla chips in these photos are homemade. I use sprouted corn tortillas and slice them into quarters using a pizza cutter then toss them in avocado oil, garlic powder, smoked paprika, and Herbamare. I spread them into one layer on a cookie sheet and bake in the oven at 375 degrees for 15 to 20 minutes. You'll want to turn them with a spatula one or two times during baking. Let them cool completely before using.

1/4 cup raw cashews

1 cup unsweetened non-dairy milk (cashew, soy, or hemp)

2 tablespoons grapeseed oil or olive oil

2 ounces roasted red bell peppers

2 tablespoons arrowroot powder

2 tablespoons nutritional yeast flakes

2 to 3 teaspoons fresh lemon juice

3/4 teaspoon Herbamare or sea salt

Optional Toppings:

sliced black olives

salsa

avocado

black beans

chopped cabbage

cilantro

Place all ingredients into a blender fitted with a sharp blade or a Vita-Mix. Blend until super creamy. Pour into a small saucepan and whisk over medium heat until thickened, about 3 to 5 minutes. Remove from heat and let cool slightly before pouring using. The sauce will thicken as it cools. Pour over a plate of corn chips and top with your favorite toppings. Serve immediately. You could also stir into the sauce a can of diced green chiles if desired (the original recipe call for this).

**Note: To roast red bell peppers, place them into a baking dish or onto a cookie sheet. Roast in a preheated oven on "broil" until the skin is charred, about 8 to 10 minutes. Remove from oven and place into a bowl, cover with a plate, and let cool. Once cooled, the skin slides off easily and you can cut them in half and remove the seeds and stem. *One very small pepper is about 2 ounces, which is what is needed for this recipe.