This easy-cheesy sauce is great for nachos or folded into cooked pasta for a zesty mac and cheese. If chopped pimientos are unavailable, you can substitute 3 tablespoons chopped roasted red bell pepper.
Ingredients
1 (2-ounce) jar chopped pimientos, drained
1 teaspoon canned chipotle chiles in adobo sauce
⅓ cup nutritional yeast
3 tablespoons cornstarch
½ teaspoon smoked paprika
½ teaspoon mustard powder
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon salt
1 tablespoon olive oil
2 teaspoons fresh lemon juice
2 teaspoons rice vinegar
1 ½ cups plain unsweetened almond milk or water
Instructions
Combine all the ingredients in a blender and blend until smooth.
Transfer to a saucepan and cook over medium heat, stirring constantly, until thickened, about 5 minutes. Taste and adjust the seasonings, if needed. Use as desired.
Recipe by Chic Vegan at https://www.chicvegan.com/veganize-vegan-breakfast-nachos/