Any holiday can be challenging if you're on a special diet, whether it be sensitivities or actual food allergies. No one wants to spend the evening sick after a great day out. With food allergies, there is no playing around...you must always be vigilant! But there are many great options for both gluten free and allergy free snacks that will allow you to seamlessly enjoy your holiday barbecue or party without feeling deprived.
R.W. Garcia sent me some new gluten free snacks to sample. You must check each one, because some contain sesame seeds or were produced in plants with other allergens. But the R.W. Garcia Red & Yellow and Yellow & Blue Mixt Bag Tortilla Chips were not only a hit taste wise with my family (Daisie especially loved them), they were extremely festive for a Fourth of July Nacho Buffet. Some other new choices by R.W. Garcia which manufactuers tortilla chips and certified gluten free non-GMO crackers are the bright Sweet Beet and Kale 3 Seed Crackers. They are a great choice for dipping with hummus or salsa.
To make a nacho bar, set out warm tortilla chips, cheese sauce or nutritional yeast cheese sauce (see below), chopped jalapenos, black beans and shredded cheese (for non-dairy cheese I recommend Daiya Shreds). A small crockpot or warming tray is helpful to keep the cheese sauce warm.
Rosie has been using Bob's Red Mill Large Flake Nutritional Yeast and a recipe from their site to make the most amazing cheese sauce that I want to eat on everything. It's great for vegan mac n' cheese, nachos and over steamed vegetables. Rosie is a bit of a connosieur of non-dairy cheeses and has found this cheese sauce recipe is the one to beat. She's made a few changes from the original recipe on the bobsredmill.com website.
This recipe is adapted from the one by Dorothy Bates which can be found in its original form at this link. Feel free to spice it up as you like with the addition of hot pepper flakes, chopped jalapenos, or even diced pineapple for a personal twist at your nacho bar.
Yummy Cheezy Sauce
1/2 cup Bob's Red Mill Large Flake Nutritional Yeast
1/2 cup Bob's Red Mill Gluten Free 1-to 1-Baking Flour
1 teaspoon fine sea salt
2 cups cold water
1/4 cup Earth Balance Buttery Spread (or any margarine)
1/4 teaspoon onion powder
1/2 teaspoon dried mustard powder (optional)
1/4 teaspoon ground black pepper (optional)
Whisk together nutritional yeast flakes, GF flour, and salt in a medium sized sauce pan. Place pan over medium-high heat and whisk in cold water.
Continue whisking as sauce thickens, bring to a rolling boil, reduce heat, cook about 3 minutes, or until thickened. Remove from heat.
Whisk in Earth Balance Buttery Spread and spices.
This may be stored in a tightly covered container for 1 week. It will thicken but may be reheated on low to return it to a saucy consistency.
Yield: About 3 cups of sauce
This may be stored in a tightly covered container for 1 week. It will thicken but may be reheated on low to return it to a saucy consistency.
Yield: About 3 cups of sauce
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