Friday, May 8, 2015

Vegan Nachos

For the nacho cheese:

1 cup raw cashews
1/2 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon paprika
1/4 cup roasted red bell pepper
1 whole roasted green chili
1 lemon, juiced

Pour about 2 cups of very hot water over the cashews. Let sit for about 15 to 20 minutes. Remove cashews from water. Place the soaked cashews, 1 cup of fresh water, and remaining ingredients in a blender. Blend on high till very smooth. Check for consistency. If too thick, add more water. If too thin, add more cashews. 

To assemble, layer warm tortilla chips with Beyond Meat crumbles, white beans, chopped tomato and avocado. Drizzle the nacho cheese between the different layers and top with some fresh chopped cilantro and more nacho cheese. 

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