Spicy vegan nachos – Yay or Nay? Completely gluten free and full of protein, are you excited?🙋🏻♀️
Happy FriYay, my Insta friends🤗. This week flies by fast, any plans for the weekend?
Today, I am sharing another party friendly recipe you will 💖 – NACHOS!! Inspired by @isachandra recipe, I have modified it over time depending on my mood.😂I often make this queso but never had a chance to post it until now.
~ 1.5 cups cashews, soaked overnight until soft or in hot water for 30-40mins
~ 3 cups vegetable broth
~ 1 tbsp avocado oil
~ 1 small yellow onion, diced
~ 6 cloves garlic
~ 3 tbsp roasted bell pepper, chopped
~ 1 jalapeno pepper, diced
~ 2 tbsp ground cumin
~ 1 chipotle pepper in adobo sauce, chopped
~ 2 tsp ancho chili pepper and ground paprika
~ 1/2 tsp cayenne pepper (omit if you prefer less🌶️)
~ 1 tbsp white miso (optional, adjust with more salt)
~ 2-3 tbsp nutritional yeast (start with 2 tbsp)
~ juice of half 🍋
~ salt to taste
Using a high speed blender, blend cashews with broth until creamy and smooth, set aside. In a heated pan with avocado oil, saute onion, garlic until soft, add in all peppers and spices, cook for 2-3mins. Turn off heat and pour this into your cashew mixture, add miso, nutritional yeast and lemon juice, blend on high speed until well combined. Season with salt, add the remaining nutritional yeast for a more cheesy taste. Using the same pan, pour mixture in and cook until it boils. If it’s too thick, add more broth. Serve with chips and topped with fresh tomatoes, jalapeno pickles, and cilantro. I usually add beans, quinoa and salad to make it a complete meal.
You may refrigerate the sauce for up to 3 days.
What do you think? Easy peasy?😎
Have a great 🌱FriYay, everyone.
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