Nachos (...finally!)

cashew nacho cheese sauce on top of this vegan nacho platter with pickled jalapeños and tomato

1 bag of nacho chips

1/2 cup of pickled red onions

 1/4 cup of pickled jalapeños (some like it hot, what can I say?)

 1/2 cup of cherry tomatoes, cut in half, seasoned + crushed

 1/4 head of iceberg, thinly sliced

 2 pieces of green onion, sliced

 2 cups of carrot nacho cheese  *

 nacho cheese


 1 cup of cashews

 1 cup of carrots, chopped

 1 clove of garlic

 3 tablespoons of nutritional yeast

 1tsp smoked paprika

 1/4 cups cold water (as needed)

 1/2 lemon, juiced 

 1. Add cashews, carrots and garlic in a pot and cover with just enough cold water. Add a bit of salt, like a pasta water!

 2. Bring to a boil and let it continue to simmer until the carrots and cashews are tender (kind of like baby food).

 3. Strain water from the pot and add in nutritional yeast and paprika. Blend on high and add in water as needed to get a creamy, melty-chee$e consistency (you'll have to blend longer than you think).

4. Add in lemon juice and season with salt to your preference. Pour over warm nachos immediately, followed by pickled vegetables, cherry tomatoes, green onions and iceberg.



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