vegan nachos
06Jul12
I recently made a batch of vegan mac & cheese, and made some extra cheese sauce to make nachos. A friend of mine had requested a recipe for vegan nachos forever ago, and I was finally able to oblige. Plus, I have recently been mildly obsessed with “nacho slices” — those pickled jalapeno slices that you buy in a jar. As their name might suggest, they go perfectly with a large pile of cheesy, beany tortilla chips.
Vegan Nachos
Cheese Sauce
Ingredients:
- 1 1/2 cups cashews
- 2 cups hot water
- 2 teaspoons veggie oil
- 1 small yellow onion, diced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon tomato paste
- 1/4 cup water
- 1 1/2 cups vegetable broth
- 2 tablespoons brandy
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon powdered mustard
- 2 cups cooked diced butternut squash*
- 1/4 cup nutritional yeast
- 1/2 cup salsa
Instructions:
- Put cashews in a bowl and cover with 2 cups hot water. Let sit for 20 minutes.
- Peel, dice and steam butternut squash until soft.*
- Dice onion.
- Heat 2 teaspoons veggie oil in a saucepan over medium heat.
- Sauté onion until translucent.
- Add onion powder, garlic powder and tomato paste.
- Stir and let cook 3 minutes.
- Add 1/4 cup water to saucepan and reduce heat to low. Cook for 5 minutes more.
- Take off heat and let cool.
- Drain cashews.
- Put cashews, broth, brandy, lemon juice, salt, turmeric, powdered mustard, onion mixture, butternut squash, and nutritional yeast in blender. Blend until smooth. Add onion-tomato mixture. Blend. Depending on the size of your blender, you may need to blend in batches.
- Remove from blender and stir in salsa.
- Set aside.
Guacamole
Ingredients:
- 2 avocados
- 2 cloves garlic
- 1 teaspoon salt
- 1 tomato
- Juice of 1 lemon
- Salt to taste
Instructions:
- Peel avocado and put into a bowl.
- Make a paste with the garlic and 1 teaspoon salt. Peel garlic cloves and put on a cutting board. Sprinkle garlic with salt and use the blade of a knife to smash the garlic into a paste.
- Put garlic paste in bowl with avocado.
- Chop tomato. Add to bowl.
- Add lemon juice.
- Mash mixture together.
- Add salt to taste.
- Set aside.
Black Beans
Ingredients:
- 1/4 cup veggie oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
- 1/4 cup tomato paste
- 2 15 ounce cans black beans
- 1/2 cup vegetable broth
- 1/2 cup fresh cilantro
- Salt & Pepper
Instructions:
- Heat veggie oil in a medium-sized frying pan over medium-high heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Add garlic and spices. Stir and cook 5 minutes more.
- Add tomato paste. Stir and cook for 3 minutes more.
- Add black beans and broth.
- Bring to a boil and reduce heat to medium-low, stirring occasionally to prevent the beans from sticking to the bottom of the pan.
- Cook until most of the liquid has evaporated, about 10 minutes.
- Add fresh cilantro and stir to incorporate.
- Season with salt and pepper. Take off heat and set aside.
Kale Chips
Ingredients:
- 1/4 cup veggie oil
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
- 1 bunch of kale, washed and dried
- Salt & Pepper
Instructions:
- Preheat the oven to 450 degrees.
- Mix oil and spices together.
- Put kale leaves on a rimmed baking sheet and toss with veggie oil.
- Bake for 10 minutes, or until leaves are crispy.
- Remove from oven and cool.
- Cut kale chips into bite-sized pieces.
- Set aside.
Nachos
Ingredients:
- 1 14 ounce bag of tortilla chips
- Scallions, sliced
- Cherry tomatoes, halved
- Sliced black olives
- Cilantro
- Lime wedges
- Jalapeno slices
- Vegan Sour Cream
Instructions:
- Preheat oven to 400 degrees.
- Spread chips out on a rimmed cookie sheet.
- Bake chips until warm, about 10 minutes. Rotate the pan after 5 minutes to ensure even heating. Be sure to check chips periodically to prevent them from burning.
- Wash and slice scallions and cherry tomatoes.
- Wash, spin and separate cilantro. Slice limes into wedges.
- Divide warm chips among serving plates.
- Spread cheese sauce over chips. Spread even amounts of bean mixture over chips.
- Spread scallions, tomatoes and black olives over chips.
- Put 1/4 cup vegan sour cream and 1/2 cup guacamole on top of nachos.
- Sprinkle even amounts of kale chips on nachos.
- Garnish with cilantro and lime wedges.
- Enjoy!
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Tags: avocado, black beans, black olives, cherry tomatoes, cilantro, guacamole, lime, tortillas
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