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Vegan Nachos

Vegan Nachos
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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
servings
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
  1. 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.
  2. Transfer to a saucepan, and cook over medium-low heat, stirring frequently to prevent sticking and burning, until heated through.
  3. Place a bed of chips on a serving platter. Cover with the black beans, corn, red onion, jalapeños, tomatoes, and avocado.
  4. 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.
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