Vegan Nachos

Name: Vegan Nachos
Ingredients: 1 cup raw cashews; 1/3 cup nutritional yeast; 2 teaspoon canola oil; 4 cloves garlic; 1 1/4 teaspoon sea salt; 1 teaspoon paprika; 1/4 teaspoon dry mustard; dash of onion powder; 1 teaspoon turmeric; dash of cayenne; 4 jalapeños, chopped; 4 ounce jarred pimentos, drained and chopped; splash of rice or almond milk; 4 -5 ounces tortilla chips, preferably organic; one 15-ounce can black beans, drained and rinsed; 1 cup fresh or frozen sweet corn, thawed; 1/4 cup finely chopped red onion; 2 fresh jalapeños or heirloom hot peppers, sliced; 2 large heirloom tomatoes, cut into 1/4-inch-thick pieces; 1 ripe avocado, pitted cut into 1/4-inch-thick pieces; 1/4 cup cilantro, chopped finely, for garnish; 1/4 cup chopped scallion, for garnish; green sauce, preferably el yucateca, for serving

Kat Barry|Nov. 12, 2012 5:20 pm EST

Vegan Nachos

3 (1 ratings)

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Loaded with tons of cheese and sour cream, nachos aren't usually a vegan-friendly option. Until now. A flavorful sauce made from raw cashews, spiced up with jalapeños and jarred pimentos, makes a perfect dairy-free alternative. Click here to see The Ultimate Guide to Nachos.

Servings

4

Ingredients

1 cup raw cashews
1/3 cup nutritional yeast
2 teaspoon canola oil
4 cloves garlic
1 1/4 teaspoon sea salt
1 teaspoon paprika
1/4 teaspoon dry mustard
dash of onion powder
1 teaspoon turmeric
dash of cayenne
4 jalapeños, chopped
4 ounce jarred pimentos, drained and chopped
splash of rice or almond milk
4 -5 ounces tortilla chips, preferably organic
one 15-ounce can black beans, drained and rinsed
1 cup fresh or frozen sweet corn, thawed
1/4 cup finely chopped red onion
2 fresh jalapeños or heirloom hot peppers, sliced
2 large heirloom tomatoes, cut into 1/4-inch-thick pieces
1 ripe avocado, pitted cut into 1/4-inch-thick pieces
1/4 cup cilantro, chopped finely, for garnish
1/4 cup chopped scallion, for garnish
green sauce, preferably el yucateca, for serving

Directions

Place the cashews in a small mixing bowl and cover with water. Let soak for about 30 minutes. Then, combine all of the ingredients, including the cashew soaking water, in a food processor or blender and purée until smooth and creamy.
Transfer to a saucepan, and cook over medium-low heat, stirring frequently to prevent sticking and burning, until heated through.
Place a bed of chips on a serving platter. Cover with the black beans, corn, red onion, jalapeños, tomatoes, and avocado.
Pour a generous amount of hot cashew nacho sauce over the chips and toppings. Garnish with cilantro and scallion. Serve with green sauce, preferably El Yucateca.