I'm a busy vegan mom who loves sports and nachos. Short cuts are my friend! I have been making the amazing cheese sauce recipe from veggie on a penny for months, but I hate peeling and boiling veggies. So I used my busy mom skills to come up with a solution for snacks with my husband that will get me back to the game quick. (This recipe does call for beer, so if you're making it for kids, sub it out for water or veggie broth since it will not cook out).
Now that you have the cheese- use it in: Cheezy Baked Enchiladas, Black beans and plantain Rice Bowl, Award winning Vegan chili, Chipolte Mac-n-cheeze with smoky lentils & Buffalo Jackfruit Quesadillas , Vegan Philly & Cheese, Caribbean Burrito, & Cheezy Bac'n & Chick'n Stuffed Jalapenos Or make my White bean Queso
Lazy Vegan Beer Cheese Sauce:
1 can (15 oz) potatoes, drained
1/2 can (15 oz) carrots, drained
1/2 cup nutritional yeast
1/2 cup of your favorite vegan beer ( or veggie broth)
1/2 cup olive oil
1/2 can (15 oz) carrots, drained
1/2 cup nutritional yeast
1/2 cup of your favorite vegan beer ( or veggie broth)
1/2 cup olive oil
1/2 tsp garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1-2 tsp salt
1 Tbsp. apple cider vinegar
Pickled or fresh jalapeños to taste (optional)
Toss it all in the blender on high until smooth.
1/2 tsp. onion powder
1/2 tsp. paprika
1-2 tsp salt
1 Tbsp. apple cider vinegar
Pickled or fresh jalapeños to taste (optional)
Toss it all in the blender on high until smooth.
Heat in a microwave safe dish and serve with your favorite chips or toss with warm pasta for a delicious vegan mac-n-cheese.
This recipe freezes and reheats well.
You can add to a ice cube tray to freeze into individual servings.
This recipe freezes and reheats well.
You can add to a ice cube tray to freeze into individual servings.
Makes about 4 cups.
