Easy Dishes Made From Refrigerator and Pantry Staples.
I have loved nachos for a very long time. I think it started as a child. My parents would take my brothers and I to a Mexican restaurant in Bemidji, MN. My brothers and I would always get the nacho platter to share between the 3 of us. I don't know how big the platter actually was, but seen threw a child's eyes that pile of nachos was as big as Texas. I have a lot of great memories from my childhood and the memory of my parents taking us to that "exotic" restaurant and sharing nachos with my brothers is definitely one of them!
Now, my love for nachos is still just as strong. I'm always up for trying different versions of my beloved nachos. So when I came across this vegan nacho cheese, I just had to try it!
I followed the recipe exactly and for my nacho toppings I used what I had on hand: diced white onion, red & orange bell peppers, sliced olives and canned jalapenos.
I was delicious! The only thing I would change is to make the cheese itself, a little spicy. I think next time I will blend some jalapenos into the cheese. But even without that it hit the spot and made me very happy. :)
That night I went to bed and instead of counting sheep to get to sleep I thought of all the different things I could put this cheese on (or in)......broccoli.....quesadillas....grilled cheese sandwiches....baked potatoes....mixed veggies.....asparagus.....artichokes...zzzzzzzzzz
“Home is a place you grow up wanting to leave, and grow old wanting to get back to.” - John Ed Pearce