"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Nacho Cheese Sauce (Non Dairy) Recipe

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This recipe for Nacho Cheese Sauce (Non Dairy), by , is from Momma's Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nichol Fausett

Category:
Category:

Ingredients:  
Ingredients:  
6 oz peeled and cubed Hannah sweet potato or other white fleshed sweet potato (about 1 cup) (white potatoes also work and regular sweet potatoes will make this sweeter tasting)
3 oz peeled and diced carrots (about 1/2 cup)
1 1/4 c chicken bone broth
2 T melted ghee (can also use butter or veggie stock in place of this)
1 T nutritional yeast
2 1/2 t sea salt
2 gloves garlic
1/2 c roasted tomatillo salsa
3 t arrowroot powder or 2 t tapioca starch

Directions:
Directions:
Cook potatoes, carrots, broth, ghee, yeast, salt, garlic and salsa in crockpot, sauce pan or pressure cooker until soft.
Blend with the arrowroot powder until smooth.
Place in skillet on medium high and whisk constantly until bubbly and thickened, about 5 minutes. Remove from heat.

Serve hot with chips or toppings of choice. Store leftovers in fridge for up to a week. To reheat, place in pan on low heat for about 5 minutes.

 

 

 

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