Red Meat Allergy Friendly Vegan Cashew Cheese Sauce Nachos
Total time1 hr 5 min
Prep time20 min
Cook time15 min
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Learn more →Ingredients
4 servings
For the cashew cheese sauce
- 1 cup raw cashews
- ¾ cup water
- 3 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp cayenne pepper
For the nachos
- 10 oz tortilla chips
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup pico de gallo
- 1 jalapeño, thinly sliced
For serving
- 1 avocado, diced
- ¼ cup fresh cilantro, roughly chopped (optional)
- 2 tbsp fresh lime juice
Instructions
- 1
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and discard the soaking water.
- 2
Preheat the oven to 375°F (190°C).
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