Today I will be making fried potato skins and a super easy base for cheese sauce. You can add some jalapenos, or spicy salsa, or cayenne pepper, oregano, and chili powder to make it more spicy for some great nacho sauce if you would like, or just about anything else to make it yours. Yum!!
Music by Memento Dubstep
Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)
http://creativecommons.org/licenses/by-sa/4.0/
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
peaople
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Ingredients
Potato skins
- 4-6 each potatoes Will just need skins, use meat for potato salad, curry, hash browns, home fries...
- 1/4 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
Cheese sauce
- 3/4 cup cashews soaked in water overnight then drained
- 1/2 teaspoon sea salt
- 1/2 cup nutritional yeast flakes
- 1 tablespoon dijon mustard
- 3/4 cup water You may need more or less depending on how thick the sauce is and gets
- 1/4 cup vegan margerine
- 1 teaspoon garlic minced
- 1/4 teaspoon grains of paradise or black pepper - fresh ground
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon paprika
Ingredients
Potato skins
Cheese sauce
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Instructions
Cook potaotes
- Start with cold water, place potatoes in water, bring to a boil, and cook for 5 minutes. Drain then cool. When potatoes are cool, peel off skin. Use meat of potatoes for potato salad or in this case Nepali potato curry.
Make cheese sauce
- Place soaked and drained cashews in a food processor or blender. Add Dijon mustard, salt, nutritional yeast flakes and water and puree until cashews are pureed completely. You may need to add more water to thin it out. Run the mixture through a fine mesh strainer to get out any chunks of cashews that did not get pureed.
- In a pot put in the margarine, once melted and hot add the garlic, and spices. Cook for a few minutes to allow the garlic and spices to blossom. Once you can smell the garlic carefully add the cashew mixture and stir. Reduce heat and cook for 10 minutes, adding water as needed.
Finish dish
- While the cheese sauce is cooking, heat oil in a firer or in a skillet on medium high heat. Place a corner of the skin in the oil and if it bubbles then it is time to fry. Fry for a few minutes until skins become a golden to dark golden brown. Place on paper towel lined plate or pan and immediately salt and pepper.
- Once potatoes and sauce is done place potatoes on a large plate and generously ladle the cheese sauce on top. Garnish with fresh parsley and paprika. Eat immediately.
This was one of the best vegan cheeses I have made, full of flavor and I think very close to a nacho cheese taste. The cooking down of the butter and spices really makes this cheese delicious. I’m making it again this weekend, it was very good.