Have I told you how much I LOVE tahini sauce?! It is simple to make, includes few ingredients, and is quite versatile. The variation I use for vegan nachos is my favorite. I pay about $7 for a 32oz jar of tahini, enough to make approximately 25 large plates of nachos! It doesn’t really taste like cheese*, but it does taste pretty wonderful.
*UPDATE* So a friend of mine made his own little variation based on my recipe and had some friends totally believing they were eating a very non-vegan cheese sauce! SO THERE.
And the rest of the ingredients for the nachos are just as simple: finely chopped veggies – I prefer bell pepper, onion, and tomato, and sometimes fresh garlic. Black beans and corn would also be great. Simply drizzle the tahini sauce over the chips, add toppings…
The sauce thickens and keeps the toppings from falling off.
When the sauce begins to brown you know it’s done.
Tahini Nacho Cheez Sauce
2 heaping Tbsp tahini
Lemon juice, salt and garlic to taste.
1/2 tsp turmeric, for color
20-30 shakes of Frank’s Redhot Sauce (depending on how hot you want it)
Whisk all ingredients together. Add water a little at a time until desired consistency is reached.
Other optional seasonings:
Now, you can use this sauce as a dip (or eat it with a spoon, I won’t judge!), but for vegan nachos:
Preheat oven to 400.
In a small bowl, stir together tahini, water, and lemon juice. Season to taste with spices and hot sauce, adding turmeric for color if desired. Finely chop toppings of choice.
On a baking tray or large oven proof plate, arrange tortilla chips in a single layer. Drizzle with tahini sauce. Sprinkle with toppings.
Bake 10 – 15 minutes, until tahini sauce thickens and begins to brown.
Oh, and this sauce is also perfect for chili cheez fries! What’s your favorite way to spice up tahini sauce???