Hearty Nachos

Hearty Nachos
3.1 from 10 ratings
These nachos are a meal in and of themselves. You can also use the versatile cheese sauce on potatoes, raw or cooked vegetables, and cooked whole grains and legumes. Click here to see The Ultimate Guide to Nachos.
  • 1/2 cup raw cashews
  • 1 tablespoon tahini
  • 1 jarred or fresh roasted red pepper
  • 1/4 cup nutritional yeast flakes
  • 1 tablespoon tamari, bragg's liquid aminos, or low-sodium soy sauce
  • zest and juice of 1 lemon
  • 1/4 teaspoon cayenne
  • 1/4 cup water
  • one 16-ounce can oil-free refried or pinto beans
  • 1 cup salsa, plus 1/2 cup for serving
  • 1 1/2 teaspoon chili powder
  • 1/2 cup cilantro, parsley, or lettuce, chopped finely
  • 1 avocado, pitted and sliced, for serving (optional)
  • 1/2 cup diced tomatoes, for serving (optional)
  • baked unsalted tortilla chips, for serving
  1. In a bowl, soak the cashews in water for at least 30 minutes and then rinse them. In a blender, combine the all of the ingredients. Blend on high until smooth and set aside.
  2. Combine the beans, salsa, and chili powder in a medium-sized saucepan and place over medium heat. Continue to stir while the mixture heats through. Once the beans are smooth, remove from the heat.
  3. Spread the bean dip evenly onto the bottom of a medium-sized serving bowl or baking dish. Smooth the surface and scatter the cilantro over the beans. Pour some or all of the cheese sauce on top of the cilantro. (You can serve the extra cheese sauce on the side for the rest of the meal or for dipping.) Serve with the extra salsa, sliced avocado, diced tomatoes, if using, and chips.