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    You are at:Home»Dairy-Free Recipes»Cheese Subs»Healthy Nacho Cheez Sauce

    Healthy Nacho Cheez Sauce

    2
    By Alisa Fleming on August 26, 2006 Cheese Subs

    This healthy nacho cheez sauce has a Mexican food appeal and comes from Chef Alex Bury.

    Special Diet Notes: Healthy Nacho Cheez Sauce

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

    Healthy Nacho Cheez Sauce
     
    Print
    Author: Chef Alex Bury
    Ingredients
    • 1 cup flour
    • 1 cup nutritional yeast
    • 2 teaspoon salt and ½ tsp pepper
    • 1 teaspoon garlic powder
    • 2 cups water
    • ½ cup safflower oil
    • 1 tablespoon wet mustard
    • 1 tablespoon cider vinegar
    Instructions
    1. Mix dry ingredients well, with a whisk in a heavy sauce pot.
    2. Whisk in water and oil. Add mustard and vinegar.
    3. Cook until thickened.
    3.5.3229
     

     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    2 Comments

    1. Andrew on February 23, 2016 7:26 am

      Hello Alisa,
      I like your recipes, and i was going to try the healthy nacho cheez sauce recipe but it just says to cook until thickened. Being I am no where near being a chef, can you tell me what temp to cook it at, and how long?

      Thanks for all your dairy free recipes!

      Reply
      • Alisa Fleming on February 26, 2016 9:00 am

        Oh goodness, this is a recipe from back in our website beginnings, and indeed, it is too vague! I will test the Chef’s recipe and update. Based on his directions, I would cook over medium-low to medium heat, while whisking. For my own tests, I would probably make a roux to get rid of any flour-y taste – heat the oil over medium heat and whisk in the flour to make a thick paste, cooking for about a minute. Then whisk in the water, followed by the remaining ingredients. Whisk and cook until smooth and thickened.

        Reply

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