These nachos are a wholesome plant-based take on a comfort classic. A large pile of crunchy kumara chips act as the base and the flavourful mushroom and black bean mix provides a hearty protein-filled topping. The fresh red onion and tomato salsa adds an element of colour and freshness, finished off with a creamy cashew based nacho cheese sauce that brings it all together with a rich cheesey flavour. This dish is sure to be a crowd pleasure and will leave you feeling full and nourished.
1/2 brown onion
4-5 small cloves fresh garlic
Olive oil for frying
1 cup raw cashews (soaked for 2 hrs in cold water or 15 mins in hot water)
5 tbsp nutritional yeast flakes
Juice of 1/4 lemon
1/2 tsp salt
1 tsp paprika
1/4 tsp turmeric
1-2 cups water to thin
1/2 tsp pepper
Half of the fried onions and garlic
1 small red onion
5 cherry tomatoes
1/4 chopped spring onion
Juice of 1/4 of a lemon
Kumara chips* (as many as desired)
*Available to purchase package-free in your local GoodFor store.
1. Make sauce. Roughly chop the brown onion and finely chop the garlic then add to a pan with a splash of olive oil and cook over medium heat until onions become translucent. Turn off the heat then add half of this to a high speed blender.
2. Drain and rinse the cashews then add to the blender along with all the other ingredients for the cashew nacho cheese sauce. Blend on high until smooth and creamy.
3. Turn on the heat for the pan again and roughly dice the mushrooms.
4. Add the mushrooms to a pan that contains the other half of the onions and garlic, along with the cumin, chilli and paprika.
5. Once the mushrooms become soft, add in the black beans, mix well and cook until heated through and the spices are evenly distributed. Season with salt and pepper to taste.
6. To make the salsa, chop the red onion, tomatoes and spring onion and mix together with the lemon.
7. To assemble the nachos, start with a base of a generous serving of the kumara chips then layer on the bean mix, sprinkle on the salsa and pour over the cashew cheese sauce.
8. Top with fresh coriander and enjoy.
*This recipe was contributed by Ella aka @thecuriousavocado