A quintessential component of Mexican dishes, tasty vegan cheese sauces are hard to find. This creamy and velvety vegan cheese sauce is so well-balanced and delicious, you might get addicted like me! Made with fresh plant-based ingredients, it is light, preservative-free, and full of antioxidants, unlike traditional cheese dips. The chipotle pepper gives it a smoky favor while the nutritional yeast provides the nutty, cheese-like texture. Enjoy with your favorite Mexican dishes or simply with tortilla chips!
1 medium red bell pepper diced
1/2 cup potato chopped
1/4 cup white onion chopped
2 garlic cloves chopped
1 tsp avocado/olive oil
1/4 cup water
1 tbsp lemon juice
1 tbsp nutritional yeast
Pinch of chipotle pepper
Pinch of paprika
Salt to taste
Crushed black pepper to taste
Heat the oven to 350 degree
Place the diced red bell pepper on a oven proof dish
Sprinkle a little olive oil, sea salt, and crushed black pepper over the bell peppers
Roast them for about 15-20 minutes until tender. Remove from oven and keep them aside.
Heat 1 tsp avocado oil in a pan and add the chopped onion and garlic. Let it saute for 30 sec without getting the onions too brown.
Add the chopped potatoes and water. Cook covered until potatoes are just tender.
Place the roasted peppers and potato mixture into a blender along with the balance of the ingredients (Vita Mix preferred)
Blend until smooth (use a splash of water if needed)
Enjoy it with tortilla chips or on top of nachos, tacos, or burritos!