Vegan Nachos w/ Cashew Queso
3/4 cup hot water (microwave for 2 min in a mug)
1 cup raw cashews
1 clove garlic, chopped
2 Tbsp nutritional yeast
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp salt, plus more to taste
1 Tbsp harissa (alternative: hot sauce or chili garlic sauce)
1 can of Black Beans
1 veggie burger or protein patty
Dump all the ingredients in a food processor except the hot water. Yes, it's that easy.
Blend the ingredients together and add a little bit of hot water at a time. You are looking for the consistency to get creamy and not watery. If it gets too thin, add a few more cashews.
Taste it and add more of the seasons if need be. Cumin makes it smoky and nutritional yeast makes it taste more cheesy. Harissa gives it more spice.
1. Microwave or in a pan, heat up the protein burger/patty and then cut it up into tiny pieces.
2. Microwave the black beans for 1 minute and use a fork to smash it up just a bit.
Make your nacho plate:
1. Pour a generous layer of chips in a bowl or plate.
2. Pour the Cashew Queso over it.
3. Pour Salsa verde next, then black beans, protein patty, and add the jalapeños last.
I need to give FULL credit to Minimalist Baker for the 5 minute cashew queso recipe. There was no way I could have even come up with that so thanks, Dana!
As for the nacho recipe, we were inspired by Mexicue, a restaurant down the street from us in DC that serves vegan nachos. One of the biggest obstacles we face as people who eat vegan is avoiding foods that have cheese on them. Almost every dish has dairy in it so we get super excited to see anything without dairy. This was the first time we got to eat nachos at home since going vegan and Frank, my boyfriend, literally wouldn't stop making noises while scarfing down his nachos. He kept saying it was his top 3 favorite dishes ever and says he wants it every week. And he's from Texas!
I know, it's almost hard to believe cashew queso plus a protein patty could make vegan nachos taste so good and filling but I dare you to try it. Then, come back and tell us how it tasted.