LOW-FAT CHIPOTLE CHEESE SAUCE

Yield: 
Makes About 3 Cups

You won't have to feel guilty about eating nachos when you use this sauce, which is delectably creamy and gooey but low in fat. Plus, there's no need to bake or broil the nachos; just pour the sauce right over the chips and serve. The chipotle in adobo sauce adds a wonderful smokiness that's balanced nicely by the sweetness of the butternut squash. Depending on how you handle the heat, you can use more or less of the chile. Serve salsa and guacamole alongside your nachos and have a fiesta! If you have any of this sauce left over, try using it to make a quick macaroni and cheese.

 

Ingredients: 

1 cup cooked and mashed butternut squash
3⁄4 cup plain, unsweetened nondairy yogurt
3⁄4 cup water
1⁄2 onion, quartered
5 tablespoons nutritional yeast flakes
1⁄4 cup raw cashews
3 tablespoons tapioca flour
1⁄2 chipotle chile in adobo sauce, plus more as desired
1 teaspoon salt

Assembly: 

You won’t have to feel guilty about eating nachos when you use this sauce, which is delectably creamy and gooey but low in fat. Plus, there’s no need to bake or broil the nachos; just pour the sauce right over the chips and serve. The chipotle in adobo sauce adds a wonderful smokiness that’s balanced nicely by the sweetness of the butternut squash. Depending on how you handle the heat, you can use more or less of the chile. Serve salsa and guacamole alongside your nachos and have a fiesta!

1. Process the ingredients. Put all the ingredients in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.

2. Thicken the sauce. Transfer to a heavy medium saucepan. Cook over medium heat, stirring frequently with a wooden spoon, until thick and gooey, 2 to 5 minutes. Taste, and if you’d like it a little hotter, mince more chipotle chile and stir it in.

Storage notes: Stored in a covered container in the refrigerator, Low-Fat Chipotle Cheese Sauce will keep for about four days.

 

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