Kelly_009

by Kelly Jane

over 2 years ago

Cashew Nacho Cheese Sauce. It is a gift from the plantbased realm. Toast up some tortillas in the oven and make your nachos basic and delish with the cashew cheese. Or add a bunch of toppings and make em gourmet. I've included many toppings below. But make this sauce, first and foremost. It's a big winner.

Serves 6

Cashew Nacho Cheese Sauce:

  • 1 1/2 cup water
  • 1 cup raw cashews
  • 1 can minced green chiles
  • 1/2 cup nutritional yeast
  • 1/4 cup lemon juice
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne

Tortilla Chips and Assorted Toppings:

  • 10 corn tortillas, cut into 8 triangles
  • 2 large onions, sliced thin
  • 1 can 15 oz) no salt added beans (black, pinto or kidney), drained
  • 1/2 cup low sodium vegetable broth
  • 1 tablespoon chili powder
  • juice of one lime
  • 1 pint grape tomatoes, quartered or 3 plum tomatoes, small chopped
  • 2 bell peppers, chopped
  • 1/2 cup olives, minced
  • 1 avocado, chopped
  1. In 1 1/2 cups water, soak raw cashews for a few hours. In a food processor, add water, raw cashew, minced green chili peppers, nutritional yeast, lemon juice, smoked paprika, garlic powder, turmeric, salt and cayenne and process until smooth. Set aside for warming up later.
  2. For Onion Element: In a large nonstick sauté pan, cook onions over medium high heat for 3 minutes. Season with salt and pepper. When onions begin to brown, lower heat to low and cook covered for 20-30 minutes stirring occasionally until dark brown. Cover and set aside for warming up later.
  3. For Bean Element: In a small saucepan, heat beans, vegetable broth, chili powder and lime juice over low heat for 5 minutes. Cover and set aside for warming up later,
  4. For Chopped Veggie Element: Place chopped tomatoes, bell peppers, olives and avocados in small bowls and cover for garnishing nachos later.
  5. For Tortilla Chip Element: Preheat oven to 350. Place tortilla chips on a cookie sheet. Cook for 5 minutes or until corners are slightly turned up. Turn over chips and cook for another 3 minutes or so. Sprinkle with lime juice and chili powder if desired. Place on a large platter.
  6. Final Nacho Composition: Warm up cashew cheese sauce in a small saucepan, adding a bit of water to loosen up sauce if necessary, over low heat stirring frequently. Rewarm caramelized onions and beans. Set up a nacho bar and have guests create nachos with layers of tortilla chips, nacho cheese sauce, veggies and beans.
Edamam

Nutrition Info:

PER SERVING:

  • 427 calories
  • 26g total fat
  • 4g saturated fat
  • 0mg cholesterol
  • 2352mg sodium
  • 43g carbohydrate (15g dietary fiber, 12g sugar)
  • 18g protein
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