Euphoric Vegan: Tortilla Chips and Nacho Cheese

With these homemade tortilla chips and creamy nacho cheese sauce, you can have the best vegan snack ever. Great for any event, including parties and movie nights

Ingredients:

• 2 cups cornmeal
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 cup water
• 1 cup nutritional yeast
• 1/2 cup raw cashews, soaked overnight
• 1/4 cup tomato paste
• 1/4 cup pickled jalapenos
• 2 tablespoons lemon juice
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• Salt to taste

Instructions:

Warm the oven up to 175F 350C

Add flour, salt, paprika, and garlic powder to a bowl and mix them together

Add water slowly and mix until a dough forms

Spread the dough out between two pieces of parchment paper to make it thin

Take off the top piece of parchment paper and put the dough on a baking sheet

The dough should be cut into triangles

Place in the oven and bake for 12 to 15 minutes, or until golden brown and crisp

Soak the cashews in water, then add the nutritional yeast, tomato paste, pickled jalapenos, lemon juice, onion powder, mustard powder, and salt

Blend the ingredients together

Adding water as needed to get the right consistency, blend until smooth and creamy

Put the nacho cheese sauce on top of the tortilla chips