Ingredients
Units
Scale
Nacho cheese:
- 1 large carrot, peeled (fork tender)
- 1 small potato, peeled (fork tender)
- 1/2 cup cashews (soaked for at least 4hrs in hot water)
- 2 tbsps nutritional yeast
- 1 tbsp vegan Worcestershire
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 1/4 tsp garlic powder
- 1 1/4 tsp onion powder
- 1 large chili in adobo sauce (make sure to include sauce 1 tbsp of sauce too)
- 1/3 cup pickled jalapeno brine (fluid in jar)
- 1/2 cup red onion, diced
- 3/4 cup almond milk
- salt/pepper as desired
Sheet Pan Nachos:
- 1/2 cup pickled jalapeños
- 1 cup salsa
- 2 avocado, chopped
- 3/4 cup vegan sour cream
- 1 can black beans, rinsed, drained
- Garnish: limes and cilantro
Instructions
- Soak cashews for 10 minutes in boiling water.
- Boil peeled potato and carrot.
- Now add everything to a high power blender, and blend until smooth. Store in the fridge if not enjoying. pop in the microwave to enjoy warm! Be sure to stir occasionally to prevent it from drying out. Add additional almond milk or vegetable broth to modify the consistency.
- Nachos: Line a sheet pan with parchment paper, top with all the fixings, and enjoy!
Notes
If you haven’t soaked cashews for long or don’t have a great blender, blend the nuts with the almond milk first. For a more vibrant orange simply add an additional fork tender carrot. (recommend boiling 2 in case) To monitor the heat factor you can add 1/2 the adobo pepper and blend, then add more if desired.
- Prep Time: 20 minutes
- Category: Nachos
- Cuisine: Appetizer/Side