This versatile Chipotle Nacho Cheese sauce is probably my favorite thing to see in the fridge when it’s the middle of the week and I don’t have a lot of time but still want to make something delicious for dinner. Ok, I’ll be completely honest, it’s my favorite thing to see in the fridge because my go-to late night snack has always been simple chips & cheese and boy, is it a lot easier to justify when the cheese is made out of veggies and other healthy ingredients and tastes better!
For a lot of people the toughest part of becoming Vegan is giving up cheese. The struggle is real and the addiction they talk about seems very believable. For me, cheese was the stumbling block but, I can honestly tell you that it isn’t anymore! I would rather eat this healthy alternative rather than dairy cheese any day!
This recipe makes approx 4 cups and can easily be halved or doubled!
Here are some of my favorite ways to enjoy this Chipotle Nacho cheese:
DRIZZLE OVER or USE IN: Steamed broccoli or cauliflower, Carrot Hot Dogs, Baked Potato, Tortilla Chips, Nachos, Roasted Rosemary Potato Cubes, Bean Enchiladas (I also mix a little into the bean filling), Mix into your twice baked potatoes, Burritos, Quesadillas, etc etc!
BEAN DIP: 1 can of Vegetarian refried beans, ½ cup Chipotle Nacho Cheese, ½ cup Salsa, 1 tsp Cumin
CHEESE DIP: Mix equal parts Chipotle Nacho Cheese & your favorite Salsa
MAC & CHEESE: 4 oz. Macaroni or Penne pasta, ½ cup Chipotle Nacho cheese, ½ cup Coconut Milk. Boil pasta 2 minutes less than you normally would, drain, return pasta to pot and add the cheese & coconut milk, stir & finish cooking in the sauce for 2 more minutes. Lower the heat and stir often to avoid burning the bottom. This serves 2 nicely