My little sister moves into college this weekend. Being the amazing, ambitious older sister I am, I had the great idea to write her an e-book full of healthy, delicious foods she could make in a microwave (or other appliances you can have in a dorm). And then, in order to fully show off the skills I learned in college, I procrastinated all summer long and never actually got around to doing it. Fortunately for me, there’s no due date for nice gestures. Instead, I’ll post the handful of recipes I have here and hopefully she’ll find enough food not to starve to death.
First up, microwave nacho cheese. I didn’t know this easy vegan nacho cheese could get any easier, but apparently it can! Even better, you can make a big batch of the mix so you have vegan cheese sauce almost instantly whenever you want it. Perfect for a college student — steal the seasonings and flour from your parents house when you’re home doing laundry and bring it back to your dorm for a tasty time later.
This cheese sauce is great for dipping tortilla chips, making nachos, topping tacos (also vegan and made in the microwave), drizzling over microwave-baked potatoes, or scrambled microwave eggs. If you have access to more than just a microwave, this recipe also perfectly swaps for the easy vegan cheese sauce in any of my other recipes using it, like these vegan enchiladas, vegan Ranch potato burritos, and beefy avocado quesadillas.
To make the mix. Combine all “Mix” ingredients in a food processor and pulse until fine and well combined. If you don’t have access to a food processor, simply mix in a bowl; stir extra until the flakes of nutritional yeast are finely powdered.
Store in an airtight container at room temperature for up to several months (as long as your nutritional yeast is fairy fresh). Keeps in the fridge or freezer even longer.
To prepare sauce. Combine 3 tbsp. of the mix with ½ c milk in a microwave-safe bowl, stirring with a fork.
Microwave in 30 second increments, stirring after each, until the sauce is your desired thickness. Takes about 90 seconds. Double batches will take approximately twice the time. Add a pinch of salt (to taste) if desired before serving — I normally omit, especially if I’m putting it on salty chips, but it’s nice when topping a potato or broccoli.
This makes 1½ c of dry mix (I know that seems strange given the amount of dry materials that go in, but the nutritional yeast flakes break down). I highly recommend measuring your yield in a measuring cup if you don’t mix until the nutritional yeast is powdery. Then divide your yield by 8 for how much you should add per ½ c milk. Each “serving” here is ½ c sauce, prepared. Prepared leftovers can be stored in the fridge for a couple of days.
Serving size: ½ c prepared Calories: 160 Fat: 3 Carbohydrates: 22 Fiber: 9 Protein: 16
New to nutritional yeast and don’t want to commit to a whole big batch of mix? Add an extra tbsp. of flour to this recipe and microwave in 30 second increments (stirring between each) for 2 – 3 minutes, until desired consistency is met. That recipe makes about a cup.
Any suggestions on healthy dorm snacks or other college survival tips? Leave `em for my sister (and other college freshmen) in the comments!