This morning, I woke up and I really wanted a Quick Trip breakfast burrito. If you don’t live near a QT it might sound weird to be craving a breakfast burrito from a convenience store, but Quick Trip is no mere gas station. I grew up in an area with only local Mom and Pop gas stations, so I did not have strong opinions about gas stations until I realized I had very strong opinions about this gas station. Quick Trip is always my go-to for a to-go breakfast.
The problem is that my husband and I, as a part of our new year’s resolutions, are trying to both be healthier with our bodies and with our finances. A $4.00, 600-calorie breakfast burrito doesn’t really fit those goals.
Being an adult means having the”We have food at home” conversation with yourself a lot.
I think what makes the QT breakfast burritos so delicious to me is the spiciness of the fried jalapenos perfectly blends with the creaminess of the gooey cheese. I asked myself, “how can I add spicey cheesiness to my burrito with fewer calories?” Answer: nutritional yeast and sriracha.
I feel like a couple of things involved in this recipe can be intimidating to some people. The first step is to make a bechamel sauce base. This sounds way more complicated than it is. It’s actually very similar to making white gravy. Melt butter, add flour, whisk, add milk, whisk, milk, whisk, milk, whisk, and done. Just because the name sounds fancy doesn’t make it difficult.
Another thing that scares people is nutritional yeast. It’s a yellow powder with a cheesy flavor. I didn’t find out about it until a few years ago (Thank you, Thug Kitchen cookbooks!) and I don’t understand why it’s not in every kitchen. You can sprinkle it on popcorn for an easy, healthy cheese flavor. You can put it into soups and sauces to give a delicious cheesiness without any dairy. It’s how I like to make my broccoli cheese soup. My Wal-mart carries it now. It’s easy to find, easy to use, and adds protein and vitamins to your food.
All that being said, this sauce is super easy. You make your bechamel base and then mix in the remaining ingredients. It makes four 1/4 cup servings. Perfect for topping eggs, burgers, and tex-mex dishes or dipping chips, pretzels, nuggies, veggies, or anything else your heart desires. This is a versatile sauce.
I am a vegetarian and poured a helping of this delicious sauce over scrambled eggs. However, this cheese sauce is vegan-friendly. I am trying to cut out as much dairy as possible for both health and ethical reasons, but if you use regular butter and/or milk at home, those will work just as well too.
Plant-Based Sriracha Cheese Sauce
Cook time: 5 minutes
Serves: 4 (1/4 cup servings)
- 1 tablespoon Plant-based Butter (I like Country Crock with almond oil)
- 2 teaspoons all-purpose flour
- 1 cup unsweetened, original almond milk
- dash of paprika
- 2 teaspoons sriracha
- 2 tablespoons nutritional yeast
- salt and pepper to taste
- Melt your butter in a small saucepan over low heat.
- When the butter is fully melted add your flour and whisk until fully incorporated. Allow to cook for 1-2 minutes.
- Add the almond milk a little at a time. You want to add a small amount of the milk and whisk until it thickens then add a small amount more, continuing this process until all the milk has been incorporated and the sauce is your desired thickness. It’s tedious but makes for a cream sauce Cook for a little longer if your sauce is runnier than you would like.
- Add paprika, sriracha, and nutritional yeast and stir. Serve warm as a sauce or dip.