Vegan Cheez Sauce and Nachos

Vegan “Cheez” Sauce:

1. Chop cauliflower into small pieces; place in a steamer basket over a pot of boiling water and steam until cooked thoroughly (should be nice and soft); drain.

2. In a large pot or bowl, add in nutritional yeast, salt to taste, hummus, vinegar, garlic powder, mustard powder, tumeric, and paprika. Mix to combine, then add cauliflower. Then mash cauliflower with a large wooden spoon or potato masher while mixing in the other ingredients.

3. Add mixed mash to a high-speend blender, such as a Vita-Mix, or a food processor with 2 cups of water. (Blender recommended) Blend until smooth.

4. Pour mixture into a large saucepan; heat on low for 20-30 minutes, stirring often. Salt to taste; add more water for thinner sauce, but taste as you go along so it doesn’t become too runny.

To assemble the nachos: Layer corn chips, cheese sauce, tomatoes, and jalapeno peppers in two to three layers. And dive in.