Nacho Cheese Sauce

This simple cheesy sauce comes together so fast in your blender. No high calorie cashews, this one uses beans. Serve this sauce on a baked potato, with nachos, as a dip with chips or on a messy sandwich. Makes about 3 cups and will keep well for a week. You can reheat on the stovetop or microwave.

• 1 can (15-ounce) cannellini beans (do not drain)
• 1/2 cup nutritional yeast
• 1/4 cup plain unsweetened milk (I used almond)
• 1/4 cup salsa
• 3-5 pickled, sliced jalapeno peppers (start low, you can add more but you can't take 'em out)
• 2 tablespoons pickled jalapeno brine
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne powder

Add all ingredients to a blender. Blend on high until smooth and thick.

Pour into mason jar for keeping.

Enjoy!!