Nachos were one of the first things I stressed over when deciding to reduce our dairy intake. So when I saw this recipe for dairy-free nacho dip in Colleen Patrick-Goudreau’s The Vegan Table, I was stoked. The ingredient list is relatively minimal as well, making this a great pick for those who are in the process of going vegan on a budget.
What you need:
˝ cup of nutritional yeast flakes, ˝ all-purpose flour (apparently, you can also choose a gluten-free one here), 1 teaspoon of paprika, ˝ teaspoon of garlic powder, ˝ teaspoon chili powder, 1/8 teaspoon salt, 2 cups of water, 3 tablespoons of nondairy butter.
What you do:
Add dry ingredients to a sauce pan and add water, whisking continuously over medium heat until the sauce thickens and becomes bubbly. Then, remove from the heat and butter, stirring until butter melts. Return to heat until the mixture reaches your desired temperature and serve over veggie-and-bean-laden tortilla chips and a touch of Soyrizo for vegan nachos.
You could also store this on low heat in a mini crock pot and have as a dip option along with salsa, or try it with veggie chili and tofu pups for your own version of vegan chili dogs. In addition to the mashed refried beans, consider adding a few black beans for visual interest and extra fiber.
Photo Credit: Jeffrey W.