Healthy Homemade Nacho "Cheese" Sauce

Man do I love me some big, soft, warm jumbo pretzels. You know, the kind you'd get from the concession stand during a local football game? Yes, those. Baked potato? No thanks. Chili fries? I'd really rather not. Hot dog? Yea...I'll definitely pass on that one. But when it comes to those soft pretzels, there's no resisting. Well, last Friday night I commented, "Wouldn't it be great to have some soft pretzels to go along with our movie tonight?" Todd, taking every remote junk food related comment completely seriously...decided that we simply must go to the store to get some of these soft pretzels and that, "Our home movie experience would just not be the same without them." I, shamefully, concurred. So, Captain Vegan Junk Food Man and myself set out to go get us some of those jumbo soft pretzels. However, before we set off to conquer the pretzels, I had the insight to realize that now, as vegans, the jarred nacho cheese sauce that Todd loves so much just wasn't going to happen. Quickly thinking back to the mac and "cheese" recipes I've made, I knew there had to be some kind of vegan "nacho" cheese that I could make. One cannot have a soft pretzel without nacho cheese. It's not right. So, I came up with a recipe and knowing that the cashews needed to soak in water for a couple hours, I put them in the fridge before we left.

We traveled to our version of "Costco", only to discover that they had just closed. Since I had already changed out of my scrubs and into pajamas then back into regular people clothes, we decided that we should just drive the 10 minutes to the regular grocery store rather than abandoning our mission. I knew they had soft pretzels there, but, they weren't the jumbo ones! Oh the travesty! They would just have to do...

Though these pretzels may have been little, they were just as delicious and this vegan nacho cheese sauce was perfect with them! Not to mention, this cheese recipe is fool-proof, it's also absurdly easy and quite quick. It only takes a few minutes to whip up and minimal planning ahead to soak the nuts. If you're in a super time crunch, use boiling water and soak them for 10 minutes but it's really better to do the longer soak if you have the time. Use this sauce anywhere you'd use conventional nacho cheese sauce! Have it over fries, nachos, tacos, pretzels, burritos or just eat it straight. Who says you have to lose weight on a plant-based diet? They obviously don't eat "cheese" sauce made from cashews. Sure, it's definitely better than processed nacho cheese sauce but it probably isn't lower in calories.

This is an easy, quick and downright tasty sauce. Nacho cheese sauce doesn't have to be unhealthy. It can be nutritious and delicious!

Healthy Homemade Nacho "Cheese" Sauce

Inspired by Enjolinfam

Makes a little over 1 cup

• 1/2 cup + 2 Tbsp. water
• 1/2 cup raw cashews, soaked for 2 hours
• 1-2 Tbsp. lemon juice (half of one small lemon)
• 1/4 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 3/4 tsp. salt
• 1/2 tsp. turmeric
• 1/2 cup nutritional yeast
• extra water as needed

First, soak the cashews in a generous amount of cold water, ensuring that they are completely submerged. Cover them and place in the fridge for at least 2 hours to soak.

Once the cashews are done soaking, drain them and then add 'em to a blender with all of the remaining ingredients. Add in the 1/2 cup + 2 Tbsp. of water. Do not use the soaking water. Blend on high until creamy and completely smooth.

In a small saucepan, add the cheese sauce and stir on low for about 5 to 10 minutes or until the sauce thickens to the desired consistency.

If you allow it, it will really thicken up! If it's gotten too thick, just add in a little extra water as needed. Serve it over anything and everything you want!

Healthy Homemade Nacho "Cheese" Sauce

Recipe Type: Snacks

Author: Katie - Produce On Parade

Serves: 4

An easy, quick and downright tasty homemade nacho "cheese" sauce. Who says cheese sauce has to be unhealthy? It can be nutritious and delicious!

Ingredients

• 1/2 cup + 2 Tbsp. water
• 1/2 cup raw cashews, soaked for 2 hours
• 1-2 Tbsp. lemon juice (half of one small lemon)
• 1/4 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 3/4 tsp. salt
• 1/2 tsp. turmeric
• 1/2 cup nutritional yeast
• extra water as needed

Instructions

1. First, soak the cashews in a generous amount of water. Ensure they are completely submerged. Cover and place in fridge for at least 2 hours.
2. Once done soaking, add them to a blender with all of the remaining ingredients including the water. Blend on high until creamy and completely smooth.
3. In a small saucepan add the sauce and stir on low for about 5 to 10 minutes or until the sauce thickens to the desired consistency.
4. If you allow it, it will really thicken up! If you got it too thick just add in a little extra water as needed.
5. Serve it over anything and everything you want!

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Quinoa With Grilled Veggies & Ginger Nectarine Sauce

So, I got Todd a grill for our one year anniversary and by gosh we've been using it! Even with the monster mosquitos we've been having. Anyways, I've got a slam dunk, delish grilled dinner to share! Quinoa With Grilled Veggies & Ginger Nectarine Sauce, whew! I'm sorry I couldn't shorten it. I tried people! I even had to leave out tempeh from the title. Poor tempeh. Poor, poor tempeh. I know Todd and myself were a little clueless at first as to what to grill, you know, being vegan and all. A grill is for like, meat...right? Ummm, yea if you want to put yourself at an increased risk for cancer! And if you're pregnant, stay away! Even just smelling grilled meat apparently poses the same risk as consuming it. Seriously. Check that shit out here and specifically regarding breast cancer, here. Really, you need to check it out. Don't be mad at me, I'm just the messenger and hey, a mammographer too. Anywho, never fear, this recipe was simply perfect and it will not increase your risk of developing cancer. That's right people grilled tempeh and vegetables did not have cancer-producing substances. This was actually tested. So grill away on those veggies! Oh, the more we know.

So, you can thank me for helping keep you happy and healthy. This grilled dish is light yet satisfying, and fresh but with a smoky influence. The ginger nectarine sauce lends a creamy richness. So keep cancer at bay and grill away. Hey, a rhyme!

Quinoa With Grilled Veggies & Ginger Nectarine Sauce

Adapted from the ever-inspiring, The First Mess

Serves 3-4

• Grillings
• 1 head of cauliflower (cut special - see instructions)
• 1 block of tempeh, cut into 4 triangles
• 3 large handful of leafy greens (spinach, kale, swiss chard, etc.)

• Marinade
• 2 Tbsp. grapeseed oil
• juice from 1 lime
• a splash of soy sauce
• 4 green onions, chopped large
• 1/2 tsp. chili paste
• 1 thumb sized piece of ginger, peeled and chopped large
• 2 cloves of garlic, cut in half
• 6 sprigs of fresh thyme, de-stemmed
• 1 Tbsp. maple syrup
• sprinkle of salt and pepper

• Sauce
• 1 nectarine, pitted and sliced
• 1 shallot, chopped large
• 1 thumb sized piece of ginger, peeled and chopped large
• 1 tsp. miso paste
• 2 Tbsp. rice wine vinegar
• 1 tsp. sesame oil
• 1/4 cup olive oil
• sprinkle of salt and pepper

• Base
• 1 cup dry quinoa (or couscous, lentils, etc.)

* First a note about the grapeseed oil. It's used in grilling because of it's high smoke point. I recommend purchasing it if you don't have it. It's probably just hanging out by the olive oil in your local store. No biggie.

To start, wash the cauliflower. Cut off any excess stem on the bottom just very slightly, ensuring to leave the stem intact. I learned this the hard way. My poor cauliflower broke apart because I did not have this insight and thus you'll see the tin foil with small pieces of cauliflower in it. Or should you prefer your cauliflower this way, then go ahead and chop that stem off! Cut the tempeh into four large triangles. Arrange both in a large casserole dish and set aside.

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Onto the marinade. Don't skip this. It's super easy and it only needs 30 minutes. To quote Nike, "Just Do It". Add all the marinade ingredients into the blender and blend, blend, blend until silky smooth. Pour the marinade over the cauliflower and tempeh and allow to sit for 30 minutes.

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While the marinade is doing it's thing, get ready to make the sauce. This is also, obviously, very simple. Just throw all the ingredients into the blender and blend until very smooth. If you want a thinner sauce, feel free to add a little bit of water. Taste and adjust according to your personal preference.

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Onto the quinoa. Rinse the quinoa with cold water. Spray a small pot with nonstick cooking spray and add 2 cups of water, followed by 1 cup of dry quinoa and a dash of salt. Over high, bring to a boil then turn to low, cover and allow to simmer for about 15 minutes. Once finished, remove from heat, uncover and fluff with a fork.

After the marinating is finished, and while the quinoa is cooking place the cauliflower steaks and tempeh directly on the grill. For smaller pieces, place them on a large piece of tinfoil, this is also where the greens will be wilted. Allow the cauliflower and tempeh to cook about 5 minutes on each side, depending on your grill. It could take a bit longer, just don't let it burn.

If you have a grill, you probably know how to use it. When the larger pieces are done, removed them. The smaller pieces will take longer than the larger pieces. When the little pieces are almost done, pile on the leafy greens over them. Allow the greens to wilt, this should take just a few minutes. You can use the grill cover if you desire. There's no real science to this people, just grill as you please! Don't forget about the quinoa though! We grilled us some yummy corn, too.

To serve, lay a third of the quinoa on a plate followed by the leafy greens, then the cauliflower and tempeh and finally, drizzle with the ginger nectarine sauce. Garnish with black sesame seeds and sliced green onions if you wish!

Grilling vegan never tasted so good. Who needs meat when you can have this? Save an animal and yourself.

Quinoa With Grilled Veggies & Ginger Nectarine Sauce

Author: Katie - Produce On Parade

Serves: 3-4

This grilled dish is light yet satisfying, and fresh but with a smoky influence. The ginger nectarine sauce lends a wonderful richness.

Ingredients

• ---Grillings---
• 1 head of cauliflower (cut special - see instructions)
• 1 block of tempeh, cut into 4 triangles
• 3 large handful of leafy greens (spinach, kale, swiss chard, etc.)
• ---Marinade---
• 2 Tbsp. grapeseed oil
• juice from 1 lime
• a splash of soy sauce
• 4 green onions, chopped large
• 1/2 tsp. chili paste
• 1 thumb sized piece of ginger, peeled and chopped large
• 2 cloves of garlic, cut in half
• 6 sprigs of fresh thyme, de-stemmed
• 1 Tbsp. maple syrup
• sprinkle of salt and pepper
• ---Sauce---
• 1 nectarine, pitted and sliced
• 1 shallot, chopped large
• 1 thumb sized piece of ginger, peeled and chopped large
• 1 tsp. miso paste
• 2 Tbsp. rice wine vinegar
• 1 tsp. sesame oil
• 1/4 cup olive oil
• sprinkle of salt and pepper
• ---Base---
• 1 cup dry quinoa (or couscous, lentils, etc.)

Instructions

1. Wash the cauliflower and cut off any excess stem on the bottom just very slightly, ensuring to leave the stem intact.
2. Cut the tempeh into four large triangles. Arrange both the tempeh and cauliflower in a large casserole dish and set aside.
3. For the marinade, add all the ingredients into the blender and blend. Pour it over the cauliflower and tempeh and allow to sit for 30 minutes.
4. For the sauce, add all the ingredients into the blender and blend until very smooth. If you want a thinner sauce, feel free to add a little bit of water.
5. For the quinoa, rinse with cold water. Spray a small pot with nonstick cooking spray, add 2 cups water and 1 cup dry quinoa and a dash of salt.
6. Over high, bring to a boil then simmer, covered for 15 minutes. Once finished, remove from heat, uncover and fluff with a fork.
7. Place the cauliflower steaks and tempeh directly on the grill. For smaller pieces, place them on a large piece of tinfoil, this is also where the greens will be wilted.
8. Allow the cauliflower and tempeh to cook about 5 minutes on each.
9. When the little pieces are almost done, pile on the leafy greens over them. Allow the greens to wilt, this should take just a few minutes.
10. To serve, lay a third of the quinoa on a plate followed by the leafy greens, then the cauliflower and tempeh and finally, drizzle with the ginger nectarine sauce.
11. Garnish with black sesame seeds and sliced green onions if you wish!

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Quick & Easy Pasta with "Meat" Sauce

Some days I just don't want to cook. Yesterday was one of those days. Does this happen to you, too? Don't be ashamed, next time that happens you'll have a tasty recipe to save you. Do you have a half empty jar of pasta sauce leftover in your fridge, just waiting to become a science project? Yes? Then this dish is for you.

 Quick & Easy Pasta with "Meat" Sauce. No, it isn't the epitome of healthy, whole food...though it does have kale! I was at Costco the other day and I came across this Gardein Meatless Ground and I was quick to snatch it up! I've never had it before! I'm very into trying new foods...or foodish foods.

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I was so excited to tell Todd that we were having pasta with a "meat" sauce. He was obviously very excited about this as well. However, halfway through making it, he sauntered through the kitchen, stopping over my shoulder and and exclaimed, "Oh no! Kale made it in there!?" Heh heh. He can't escape my sneaky healthiness, no dish is safe from the kale! Even desserts. Anyways, this is a lazy man's recipe for sure but with a healthy little kick. Super quick, super easy, and super delicious. I assume this is what Hamburger Helper would be like, if I had ever had it. I know it's not going to win any "Most Creative Recipe" awards but hey, I would have never known about nutritional yeast with toast unless a friend hadn't mentioned it! So, here you go.

Quick & Easy Pasta With "Meat" Sauce

Inspired by my own lazy bones Serves 4

• 1 18 oz. package of pasta (any type will do)
• generous sprinkle of salt
• half a 24 oz. jar of your favorite pasta sauce (12 oz. total), or make your own but that would really defeat the purpose of this recipe)
• 1 13 oz.package of Gardein Meatless Ground
• 2 large handfuls of baby kale, spinach, or green of choice

So, in case you live under a rock (or had a very nurturing mother) and don't know how to make pasta....boil enough water for all your pasta, seasoning it with a generous sprinkle of salt. When the water reaches a boil, add the pasta and cook according to the package. Whew! After the pasta is added to the boiling water, heat a large frying pan and spray it with a nonstick cooking spray. Add the pasta sauce and the meatless ground (I'm still weirded out saying "meatless ground") , breaking it apart as it cooks over medium heat. Cook for a couple of minutes, then add the kale. Cook over medium-low until the kale is wilted, about the time it takes the pasta to cook. Once the pasta is finished cooking, drain it and return it to it's pot. Add in the meat and kale mixture to the pasta and stir to combine. Serve it up hot! I sprinkled mine with nutritional yeast, obvs. Is this homemade, vegan Hamburger Helper? I'll never know...but it sure was delicious. Todd loved it, even with the dreaded kale. It's a work in progress.

Quick & Easy Pasta with "Meat" Sauce

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4

Have a half empty jar of pasta sauce leftover in your fridge, just waiting to become a science project? Yes? Then this pasta with "meat" sauce is for you.

Ingredients

• 1 18 oz. package of pasta (any type will do)
• generous sprinkle of salt
• nonstick cooking spray
• half a 24 oz. jar of your favorite pasta sauce (12 oz. total)
• 1 13 oz.package of Gardein Meatless Ground
• 2 large handfuls of baby kale, spinach, or green of choice

Instructions

1. Cook pasta in salted water according to package.
2. Spray a large frying pan with nonstick cooking spray.
3. Add meatless ground and pasta sauce and breaking apart the ground while cooking. After a couple minutes add the kale.
4. Continue to cook over medium-low until the kale is wilted.
5. Drain the pasta and return it to it's pot.
6. Add in the meat and kale mixture and stir to combine.

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