Plant-based eater or not, if you’re a nacho-loving human you need to do yourself a favor and try this recipe. Packed with shiitake mushrooms, black beans, and cashew queso, these nachos will give any other version a good run for their money. We know this because we shared Rita’s nacho recipe on Instagram a while back and received numerous compliments on how they turned out. One of our team members even remarked that she wouldn’t have noticed the difference in “queso” had we not shared the list of ingredients.
Cashew Queso recipe adapted from (@minimalistbaker)
*Add all ingredients to a blender and blend until desired consistency is achieved
- 3/4-1 cup hot water
- 1 cup raw cashews
- 1 clove garlic, chopped
- 2 tbsp nutritional yeast
- 1/2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1 tbsp harissa
Cashew Sour Cream or Crema
*Add all ingredients to a blender and blend until desired consistency is achieved
- 1 cup raw cashews
- 1/2 cup water
- 1 tbsp each lemon & lime juice
- 1 tsp ACV
- 1/4 tsp salt
Instructions
- Spread chips on a baking sheet (we love Garden of Eatin’s Blue Corn Tortilla Chips or Costo’s Kirkland Organic Corn Tortilla Chips)
- Top with warmed black beans
- Add roasted shiitake mushrooms
- Tempeh chorizo, warm, if using
- Finish with prepared cashew queso
- Place in oven at 400 degrees for 8-10 minutes
- Add your favorite nacho toppings! Cashew crema sour cream, salsa, pickled jalapeños, avocado, cilantro, etc.
You can find all of the listed ingredients plus So Good So You shots at these fine retailers. Pro tip: enjoy with our Beauty Shot over ice and a twist of lime. Delish!
If you make it yourself, be sure to share your end result with us via social!