When you make the choice to eat dairy free or plant based like I have, you often accept that there are some things you are no longer going to eat.
Like never again enjoying a chunk of parmesan cheese in Italy...tears.
However, it is such an amazing time for plant based food! (And Italian parmesan aside, I couldn't be more excited to be a part of it.)
There are so many options, so many creative ways of using healthy, whole foods to make a version of the potentially unhealthy foods we've always loved.
For example, I was pretty sure I was never going to dig my way through a plate of nachos with creamy, delicious cheese sauce...but here I am writing a post and recipe on one!
Yes this recipe is still made with tortilla chips (tough to be perfect all the time;-) but it is full of healthy fats and fibre from the avocado, iron and protein from the cashews and black beans and cleansing nutrients from the cilantro. And it isn't bogged down with cholesterol and unhealthy fats that are the main ingredients in dairy cheese.
A fun, easy healthy snack (which I sometimes call dinner) that tastes delicious!
serves 2 - 4
You can easily double or triple this recipe for a big group or party.
I personally like to use bean chips (Beanitos brand) instead of corn chips but you can use whatever you like.
If you have the time you can make traditional guacamole - try Flavio's Guacamole - but this "quick" one works great for nachos.
Any extra cheese sauce can be stored in an airtight container for up to 3 days. I often will make a double batch and use it for tacos, fajitas or just as a dip.
Bring 1 cup of water to a boil. Place the cashews in a medium size bowl and cover with the boiling water. Set aside while you make the "quick guacamole".
To make the "quick guacamole" use a large fork to mash the avocado with juice from 1/2 a lime, garlic powder, 1/2 tsp cumin and sea salt and pepper until well combined. Set aside
In the jar of a high speed blender or food processor add the red bell pepper, nutritional yeast, juice from 1/2 a lime, turmeric, 1/2 tsp cumin, paprika and 1 Tbsp of water. Drain the cashews and add them to the jar. Blend at high speed until the sauce is creamy. Pour the sauce into a medium size pot and stir in 1/4 cup of salsa. Heat the combined sauce on the stove on low heat until it is hot.
Arrange your chips on a large serving platter and add toppings in your desired order. I like cheese sauce first, black beans, quick guacamole, green onion and cilantro. Option to also top with salsa and chopped jalapeños - or serve on the side. Enjoy immediately.