Here it is…Tortilla chips, Avocado, Tomato, Cilantro…Nacho cheese sauce. The tasty glue that brings all of the aforementioned together. Look at it! Drippy, mouth watering fabulousness! Forget the runway, give me a seat and some nachos!

My oldest daughter came to spend the winter break with me and this is the first [...]]]>

Here it is…Tortilla chips, Avocado, Tomato, Cilantro…Nacho cheese sauce. The tasty glue that brings all of the aforementioned together. Look at it! Drippy, mouth watering fabulousness! Forget the runway, give me a seat and some nachos!

My oldest daughter came to spend the winter break with me and this is the first meal/snack we had. It was midnight, but the glory of these nachos lit the sky.

I could blab on and on about these, but let’s get to the recipe so you can start blabbing (where did that word come anyway…blab?).

Veggies:
8 cloves garlic, slice thin or minced
1 jalapeno (2 if you aren’t scared), diced
2 green onions, diced

Cheese:
No other than our Ste Martaen Colby and Olive (8 oz of each). However, you can pick whatever combination you desire

Spices:
1/2 tablespoon chili powder
1 teaspoon salt and more to taste

And:
2 cups of unsweetened soy milk

Let’s start the madness!

Heat 1/2 tablespoon Extra Virgin Olive Oil on medium. Add veggies and saute for 5 minutes.

Add one cup of milk and heat to near boil.

While the milk is heating. Get the vegan cheeses ready. As seen above, we are using the Colby and Olive styles.

Rough chop the cheeses.

Add one half of the chopped cheese.

Whisk until smooth. Add the second cup of milk, heat, add the last half of cheese and whisk again until smooth.

Add the spices.

Whisk again.

This is the type of whisk I am using. I don’t know if it has a technical name, but the bottom is flat versus the traditional rounded bottom. This helps act as a masher. When the cheese is added, I mash the cheese in order to help break up the chunks. If you’re using a different kind of whisk, work it out.

There it is, creamy cheesy goodness. Now, stop admiring your nacho sauce and get some chips together. I emptied a whole bag on a pastry board. And let the magic begin…

Pour your sauce all over the chips. Don’t be stingy.

Yeeeeaaaah. Nice and covered.

Top off with some diced tomatoes and avocado. Maybe a little chopped fresh cilantro and your in there.

Right at ya!

How did the crowd react?

Deep concentration…

And happiness (that’s my daughter on the right…isn’t she lovely?) The elated guy on the left you ask…my friend, the Soul Veg East juice bar extraordinaire.

After 5 minutes…the remnants still being gobbled up!

OK, one more beauty shot.

UPDATE: The recipe above no longer applies, since the recipe to the cheese has changed.  I will redo this recipe.  Stay tuned.