Taco "Cheese" Sauce

Wednesday, January 21, 2015 Alanna Figueira 9 Comments

Taco pasta.  Taco nachos.  Taco potatoes.  Taco chicken.  Taco tacos.  Taco pizza.  Taco salad.  Taco burger.  You see where I'm going here... This simple sauce is based off of my S'mac and Cheese sauce and is incredibly flavorful, nutritious, and has endless uses.  I love seeing all of your S'mac and Cheese uses from topping burgers, potatoes and broccoli to making plantain chip nachos and dairy free Mac and cheese for your kids.  This sauce has the same texture but is kicked up with taco seasonings.


A word to my whole30 friends.  While all of the ingredients in this sauce are compliant, making fake cheese sauce from nutritional yeast is discouraged and seen as missing the point of the program.  Especially if you have a huge nacho cheese problem, this is kind of super naughty.

This makes a big batch of almost 2 cups that is good for coating about 1 spaghetti squash (5 cups) plus 1 lb protein.  So, it's a lot!  You can reheat it and save it in the refrigerator.  It's good for up to a week refrigerated.   The reason for the "still warm" sweet potato is that it sort of works with the nutritional yeast to make it creamy.  The sweet potato makes the sauce thick, without it it tends to be a little thin, trust me and use the potato.  Plus it adds some extra veggie and I love sneaking veggies into my kids foods whenever possible!  For a milder sauce try my S'mac and Cheese, my kids love it.  




An alternate way to make this is to cook the protein you are using with the spices instead of adding the spices to the sauce.  So, you can cook some ground beef or chicken (1 lb) with the spice mix then mix the sauce and some spaghetti squash in to make a taco pasta bowl.  If you do it this way, the cheese sauce will be like the photos below, and really look like the nasty (read--->delicious) yellow nacho cheese sauce we all love!



Ingredients:

2/3 cup avocado oil or light olive oil
1/2 cup sweet potato, cooked, peeled and still warm 
1 egg
1 tsp lemon juice
1 Tbsp chili powder
2 tsp cumin
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder

1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp dried oregano
1/4 cup full fat unsweetened coconut milk 
1/4 cup nutritional yeast  

Directions:

1.  Make sauce like mayo.  Add egg, lemon juice, salt, spices to the food processor or blender.  Pulse.  Slowly drizzle 2/3 cup oil in while constantly pulsing.  

2.  Once emulsified, add cooked sweet potato, coconut milk and nutritional yeast to food processor or blender.  Blend it in until smooth creamy sauce. 




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9 comments :

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  2. Replies
    1. We're almost done with our 30 day challenge, but want to continue a Paleo-type eating habits thereafter. Just FYI...

      Delete
    2. We're almost done with our 30 day challenge, but want to continue a Paleo-type eating habits thereafter. Just FYI...

      Delete
  3. Lush, flavorful. A new staple in our house.

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  4. any way to make this egg free? thanks so much!!

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