Confession from the nutritionist: nachos are one of my all-time favorite foods. I have always thought of nachos as somewhat healthy (minus the chips and pasteurized cheese), but that might just part of the justification process when I do indulge in them. Beans, vegetables, herbs, grass fed meat.all healthy, nutrient-dense food! This recipe brings the nachos full circle to ensure that… they are a healthy staple that should be included in every family’s meal rotation. Swapping chips for kale is a nutrition no-brainer. With Superbowl right around the corner, what better time is there to experiment with making your perfect nacho plate?
In a small pot, melt the non-dairy butter over medium heat.
In a medium sized bowl, whisk together the flour and milk until all clumps are gone.
Add milk and flour mixture and nutritional yeast to pot and whisk well. Reduce heat to low-medium.
Add mustard, garlic powder, salt and pepper to taste and whisk frequently until the sauce thickens up, for about 5 minutes. If it’s still too thin you can add more flour to achieve the thickness you desire. Store in an air-tight container for up to 5-7 days.