Vegan nacho cheeze

Yield: 1 Servings

Measure Ingredient
¼ cup Flour
¼ cup Nutritional yeast
1 teaspoon Seasoned salt; or to taste (you can also use garlic salt or plain salt)
Several shakes of the green jalapeno Tabasco sauce; (depending on how spicy you like your sauce)
2 tablespoons Diced green chiles *note

NOTE: I use canned--I store the remainder of the can in the fridge and use it throughout the week. Again, you can adjust this according to taste.

Measure flour, nutritional yeast, and salt into small saucepan. Whisk in 1½ cups of water. Cook over high heat whisking constantly. Bring to boil, allowing it to boil about 30 seconds or until it thickens up. Remove from heat and stir in green Tabasco and chiles. Eat while still warm. (I have heard that it does not reheat well, but I don't know becuase I have never had any leftover :-) )

To make the mustard version, omit the Tabasco and the chiles and add 1 tablespoon of mustard (I've used several different kinds all with good results) to the cheeze after removing it from the burner.

Posted to fatfree digest V97 #289 by knswain@... on Dec 8, 1997

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