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 $8 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.
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 ready.
Tahini Nacho Cheez Sauce
2 heaping Tbsp tahini
Lemon juice, salt and garlic to taste.
Add water until desired consistency is reached.
Additional seasonings recommended for nachos:
Frank’s Redhot Sauce
black pepper
cumin
smoked paprika
chili powder
turmeric for color
Now, you can use this sauce as a dip (or eat it with a spoon, I won’t judge!), but for 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!
Well, I’ve finally written your tahini sauce recipe down. I generally drizzle the tahini on pizza and or chips but these look so good I may just break down and make the sauce! Do you have any suggestions for a replacement for corn tortilla chips? I need to stop eating corn again. . .
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Hmm…could try crisping up some pita bread or flour tortillas. Flour tortillas especially, puffed up and browned in oil, taste really nice as a sub for corn chips – they won’t be as crunchy, though.
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I really need to have something that’s gluten free as well. Guess it’s time to get out the Excaliber and make some raw flax chips.
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Have you ever purchased the gallon jugs of tahini at Mediterranean Island? I think I will next time I’m there.
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I haven’t, I don’t think I have the space for it! Although maybe I’d use it so fast it wouldn’t matter, I’d probably use twice as much knowing I have such a huge supply :)
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The addition of nutritional yeast would make this have a ‘cheesier’ flavor.
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I use it in other faux cheeses, but for some reason I’m not a huge fan of it in this one – sometimes I throw in a pinch just for the B12, though. It’s a pretty free and open recipe, though, so do as you please :)
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Your photos are gorgeous! I’ve never seen a gallon sized jug of tahini! But I’d sure love to have one!
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They have them at Mediterranean!
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My son is obsessed with nachos. (Smart kid) I’m going to make this for him and blow his mind.
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I hope he loves them!!!
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