I don't remember if I already published this but it couldn't hurt to put it out there one more time.
Cousin Ann in Austin, this is for you!!!!
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| Dairy Free and Nut Free Nacho Sauce over Cauliflower |
Vegan Nacho Sauce
4 Yukon gold potatoes
6 TBSP nutritional yeast
6 TBSP Tapioca flour
1 TBSP salt
¼ cup white wine vinegar
1 TBSP lemon juice
¼ tsp smoked paprika
¼ tsp Tabasco
Salt water to boil the potatoes
Peel and boil the quartered potatoes in salted water for 40 minutes. Save 2 cups of the starchy water. In a separate bowl mix the dry ingredients together to prevent clumping. Put the potatoes, 1+1/2 cups starchy water and all the wet ingredients in a blender. Pulse a few times to chop it up. Add the dry ingredients and puree until completely smooth.
Pour it back in the pot from the potatoes. Over medium heat stir constantly with a wooden spoon until it thickens for about 15 minutes. Add a little more starchy water if it gets too thick. Set it aside to set up.