With cashew cheese sauce and baked sweet potato chips, these yummy vegan nachos make a healthy dinner or snack.
Recipe tags: garlic base, easy difficulty, lunch, other
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 cup | raw cashews |
| 1 tbsp | Better Than Bouillon® Roasted Garlic Base |
| 1 tbsp | lemon juice |
| 1 tbsp | Dijon mustard |
| 1 tbsp | nutritional yeast |
| Quantity | Ingredient |
|---|---|
| 2 | medium sweet potatoes, peeled and thinly sliced (about 2 lb) |
| 3 tbsp | olive oil |
| 1 tbsp | Better Than Bouillon® Roasted Garlic Base |
| 1 | ripe avocado, halved, pitted, peeled and sliced |
| ½ cup | salsa |
| ½ cup | cooked corn kernels |
| ½ cup | black beans |
| 1 | jalapeño pepper, seeded and diced |
| 4 | green onions, thinly sliced |
Directions
Soak cashews in 1/2 cup water for 6 to 8 hours or overnight in refrigerator.
In blender, purée soaked cashews, Roasted Garlic Base, lemon juice, mustard and nutritional yeast until smooth. (Can be covered and refrigerated for up to 1 week.)
Preheat oven to 425˚F. Toss together sweet potatoes, oil and Roasted Garlic Base. Arrange on 2 large parchment paper lined–baking sheets in single layer; bake, turning once, for 20 to 25 minutes or until golden brown and crispy.
Pile sweet potato chips onto serving platter. Drizzle with some of the cheese sauce. Top with avocado, salsa, corn, black beans, jalapeño and green onions. Serve with remaining cheese sauce.
Tip: Substitute pinto beans for black beans.