Nacho Sauce from Yellow Rose Recipes by Joanna Vaught
1 3/4 cups water
4 or 5 slices from small can of pickled jalapeño slices (I just slice up a fresh jalapeño).
1 cup nutritional yeast flakes
2 Tbs cornstarch
1 Tbs lime juice
3/4 to 1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
1/8 tsp tumeric
Mix everything in a food processor or blender until completely blended. Transfer to a saucepan and whisk regularly (15 seconds out of every minute) over medium high heat until thickened. Add 1/2 cup salsa if you want to use it as a dip.
Guacamole from Yellow Rose Recipes by Joanna Vaught
2 ripe avocados
juice of one large lime
2 garlic cloves, minced
2 stalks green onion, white and green parts only, sliced thin. (I have used green onions, but it's also delicious with a small, minced shallot).
1 or 1/2 cup roma tomato, seeded (I think the tomato is optional)
2 tbs cilantro leaves (I LOVE cilantro and usually use about 1/4 cup)
salt and pepper to taste
1 tbs vegan sour cream (recipe to follow)
Tofu Sour Cream:
1 package (about 12 ounces) silken tofu
2 tbsp. lemon juice
1 tbsp. cashew butter or tahini
1/2 tsp. salt (optional)
Blend all the ingredients in a blender for the tofu sour cream until completely smooth, and set aside in the refrigerator.
adapted from http://www.fatfreevegan.com/
Spicy TVP (my recipe)
1 cup TVP, prepared according to package directions (usually you just boil about 3/4 cup water, add the TVP, stir, remove from heat, and let it sit for about 5 minutes).
3 tsp paprika (hungarian or smoked are my favorites)
2 tsp cumin
1 tsp onion powder
1/4 tsp cayenne pepper
1/2 tsp salt
You can also add beans, salsa, and garnish with cilantro.
To assemble nachos: put chips into a large bowl. Add nacho sauce, then top with guacamole, TVP, and sour cream. You may not need to use all of each thing, just save the rest in some airtight containers and add it to a burrito the next day.