If you thought going plant based meant you were never going to dig your way through a plate of nachos with creamy, delicious cheese sauce...think again!
Yes, this recipe is still made with tortilla chips (tough to be perfect all the time;-) but it's also full of healthy fats and fibre from the avocado, iron and protein from the cashews and black beans and doesn't have the cholesterol that dairy cheese does.
A fun, easy snack (which can sometimes be 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 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. You can 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. Let soak for 20 minutes 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 - like there was ever a question ;-)