High Fructose Corn Syrup Free Vegan BBQ Jackfruit Nachos
Total time55 min
Prep time25 min
Cook time30 min
4.8(11)
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Learn more →Ingredients
4 servings
For the BBQ jackfruit
- 2 cans (20 oz each) young green jackfruit in water or brine, drained and rinsed
- 1 tbsp olive oil
- ½ cup yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder
- ¾ cup bbq sauce (vegan)
- ¼ cup vegetable broth
For the cashew cream
- 1 cup raw cashews, soaked in cold water for at least 2 hours, then drained
- ½ cup water
- 2 tbsp fresh lime juice
- ¼ tsp salt
For the pico de gallo
- 2 medium tomatoes, diced
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For the nachos
- 10 oz tortilla chips
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup vegan cheese, shredded
For serving
- 1 avocado, sliced or diced (optional)
- 2 tbsp pickled jalapeños (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Soak the cashews in cold water for at least 2 hours, then drain and discard the soaking water.
- 2
Combine the drained cashews, 1/2 cup fresh water, 2 tbsp lime juice, and 1/4 tsp salt in a blender. Blend on high until completely smooth and pourable, about 2 minutes, scraping down the sides once. The cream should be thick enough to coat a spoon but thin enough to drizzle. Set aside.
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