Vegan
(6 Servings)
1 cup Whole Cashews, raw
1 medium Yellow Onion
1 medium Carrot, peeled
1 medium Russet Potato, peeled
1 bag of Thick Tortilla Chips
2 oz of mushrooms of choice
1 Scallion, thin sliced
1 Sweet Pimento Pepper, thin sliced
2 Jalapeño, thin sliced
1 Tbsp Salt
Directions:
Pre-soak the raw cashews in enough water to cover them. (4 hours if using cold water, 1 hour if using hot water).
Julienne the onion, set aside. Cut the carrot into rounds keeping them all about the same size, set aside. Cut the peeled potato into equal small size cubes. Put the onion, carrot and potato into a small sauce pot with 1 tablespoon of salt and cover with water. On high heat bring to a boil, then reduce the heat to medium and simmer it until the potato is fully cooked. Strain it, reserve the liquid.
Strain cashews and add to blender with cooked potato, carrot, and onion. Add about ½ of the reserved liquid. Blend starting on low speed gradually increasing the speed to high. Blend very on high speed until it is smooth and the consistency of hot nacho cheese, about 2 minutes. (You can add more of the reserved liquid if needed). Add 1 tablespoon of salt and blend for 30 seconds more. (Makes about 6-7 cups)
Sauté your mushrooms of choice in a bit of oil and once they are nice and caramelized (about 20 minutes) add them on top of your nachos.
Pour the “nacho cheese” over your favorite tortilla chips. Garnish with some jalapeño slices and scallions.
Enjoy!
