Awesome Nachos
Servings: 0
Equipment
- blender
Ingredients
Queso
- 1 large potato peel & dice
- 1 carrot chopped
- 1/2 onion chopped
- 1 cup vegetable broth
- 1/2 cup cashews soaked 10 minutes in hot water
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Nachos
- 6 no-oil corn tortillas
- 1 can beans, black or pinto or mixed drained & rinsed
- 1 can tomatoes fire-roasted are best
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
Guacamole
- 2 avocados ripe
- 1 lemon's juice
- ½ teaspoon salt
Optional Toppings
- 1/2 cup cilantro roughly chopped
- 1 cup tomatoes chopped
- 1 jalapeno chopped
- 1/2 cup vegan sour cream
Cashew Sour Cream
- 1 cup cashews soaked 10 minutes in hot water
- 1/2 cup water
- 1 tablespoon lemon juice
- ¾ teaspoon apple cider vinegar
- ¼ teaspoon salt
Instructions
Queso
- Boil the potato, carrot, and onion in vegetable broth for 5-7 minutes until soft.
- Add the remaining queso ingredients and blend until smooth.
- Taste; add salt and pepper if needed.
Nachos
- Preheat oven to 350.
- Cut each tortilla into 6 triangles; arrange on a baking sheet. Bake about 7 minutes until golden.
- While they are baking, add beans and tomatoes to a small saucepan; add the seasonings and warm.
Guacamole
- Scoop out the avocado and mash. Add lemon juice and salt and mix.
Cashew Sour Cream
- Drain the cashews. Place all ingredients in a high speed blender and process until creamy.
Assembly
- On a large plate, place a generous bottom layer of chips; then alternate layers of beans and queso; finish with sour cream and guacamole. Sprinkle with any or all optional toppings.
Notes
Any leftover queso and cashew sour cream can be stored in the fridge for 5 days. They can also be frozen.
Add spinach, fresh corn, more chopped tomatoes to these nachos. Dig in and enjoy!