Vegan Nachos Recipe

“MEAT”

3 Cups Caulifower

2 Cups Walnuts

1 Tablespoon Chili Powder

1 Teaspoon Cumin

1 Teaspoon Salt

• PREHEAT OVEN TO 350 degrees
• put chunked/cut cauliflower pieces into high-powered blender (the pieces can be big – it’s all good, whatever your blender can take)
• add salt and spices
• pulse until the walnuts and cauliflower resemble ground beef (puke) and all spices are incorporated (you may need to spoon mix everything on the bottom and that’s totally OK)
• add parchment paper to large oven pan (any style as long as it’s large, even pizza pan is good) and pour out meat mixture
• Make sure to spread out the meat mixture so it can all cook well (it’s going to be a lot, so that’s why we want a large pan)
• Cook for 15 minutes, stir contents to flip it around, then cook for 15 more minutes

QUESO

3/4-1 Cup Water

1 Cup Cashews

1 Garlic Bulb

2 Tablespoons Nutritional Yeast

1/2 Teaspoon Cumin

1 Teaspoon Chili Powder

1 Tablespoon Hot Sauce

• in a high-powered blender, add all ingredients
• blend on HIGH for a bit, until everything is hella smooth
• Note: I like to use room-temp water out of the tap

Home-fried Chips

Yellow Corn Tortillas

Vegetable Oil

Sea Salt

• in a deeper pot on the stove, add vegetable oil (you’ll want this about an inch high)
• heat up oil on medium heat
• cut tortillas into quarters
• when oil is nice and hot (throw in a bit of tortilla for a test! If it immediately bubbles up around the tortilla piece, the oil is good to go!)
• fry up the tortillas and dry them on a paper towel
• upon their exit from the pot, add sea salt

Nacho Extras (what I use, but you can add whatever!)

Guacamole

Red Onions

Shredded Lettuce

Tomatoes

TACO SAUCE (very important – this really takes the nachos above and beyond)

Nacho Assembly

• on a plate, add a layer of chips
• pour or spoon over queso
• add spoonfuls of meat
• pour over taco sauce
• add heaping pile of guac to the middle
• add diced red onions and tomatoes
• ENJOY