vegansaurus!
12/14/2009
Rethinking nacho cheese »
Shmooed Food’s nacho cheese sauce changed my life. I had already been making it with cashews, but Vegan Lunch Box’s addition of corn starch took it to the next level.
Out of necessity, I swapped out the mild pimentos for jalapeños, cashews for pistachios, and lemon juice for lime. It. Was. DELICIOUS.
Blend the following, adding the water slowly:
• 1/4 cup pistachios
• 1 phat (and fat) juicy jalapeños
• 1 cup nutritional yeast
• a pinch of garlic salt
• the juice of 1 lime
• about 2 Tbs. cornstarch
• 2 cups water
• a dash of paprika
When dat shit is fully pureed, heat it (while whisking) until it’s thick and bubbly—about five minutes. I made it for a party last night and after 20 minutes, it looked like this: 
