Fully loaded vegan nachos with all the fixings on baked corn tortilla chips.
Ingredients
Queso
1 Cup White or Yellow Potato
¼ Cup Carrots
¼ Cup Raw Cashews
2 Tbsp Nutritional Yeast
3-4 Pickled Jalapenos
2-3 Tbsp Brine (from pickled jalapenos)
¼ cup starchy water from boiled vegetables + water as needed to blend
1 tsp arrowroot starch
2 tsp lemon juice
1 tsp onion powder
Beans:
1 yellow onion
1 can black beans
2 tsp chili powder
1 tsp cumin
½ tsp smoked paprika
¼ tsp cayenne pepper
Cashew Cream
1½ Cup Cashews
¾ cup water
2 Tbsp Apple Cider Vinegar
2 Tbsp Lemon juice (About ½ a lemon)
Pico:
1 Cup cherry tomato
½ white onion
½ - 1 Jalapeno (depending on spicy you like it)
Juice of 1 lime
Other:
1 pack pure corn tortillas
Lime
Cilantro
Avocado
Shredded romaine
Olives or extra pickled jalapenos
Instructions
CHIPS: Cut corn tortillas into triangles and bake at 350 until crispy - about 10 - 15 minutes
QUESO: Boil potatoes, cashews and carrots until fork tender (about 25 minutes). This will also soften the cashews at the same time. Blend with remaining ingredients until smooth. Heat in a pot until thickened. (This happens because of the arrow root starch)
SPICY BEANS: Fry onions until translucent. Add in the veggies, beans and spices and fry until soft. Keep them warm in the pan until everything is ready.
CASHEW CREAM: Blend until creamy!
PICO - Chop tomatoes and onion finely and garnish with lime and cilantro.
ASSEMBLE: Layer chips with queso, beans, pico, cashew cream, avo and extra cilantro
Recipe by Plentyfull Vegan at https://www.plentyfullvegan.com/vegan-nachos/