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    • Mushrooms For Your Health
    • More Mushroom Info
      • Maitake Information
      • Lion's Mane Information
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    • Special Events
      • Upcoming Events
      • Blind Fold Pop-Up
    • Recipes
      • Roasted Button Mushrooms
      • Spicy Mexican Mole Chili
      • Shiitake Saute'
      • Cremini Couscous
      • Sporgy Vegan Nachos
      • Maitake Shiitake Quinoa
      • Spinach Artichoke Dip
      • Creamy Maitake Soup
      • Mushroom gravy
      • Mushroom Potato Leek Soup
      • Creamy Smokey Tomato Soup
      • Candy Cap Curried Lentils
      • Morel Pappardelle
      • Bacon Avocado Toast
      • Morel Spinach Crepe
      • Trumpet Scallops
      • BBQ Veggie Dip
      • Ultimate FM Tacos
      • Summer Maitake Bruschetta
      • Candy Cap Cinnamon Rolls
    • Contact
      • Instagram
      • Facebook
      • Shipping & Return Policy
      • Wholesale
  • Home
  • Shop
  • About Us
  • Mushrooms For Your Health
  • More Mushroom Info
    • Maitake Information
    • Lion's Mane Information
    • Cordycep Information
    • Reishi Information
    • Turkey Tail Information
    • Nettle Information
  • Special Events
    • Upcoming Events
    • Blind Fold Pop-Up
  • Recipes
    • Roasted Button Mushrooms
    • Spicy Mexican Mole Chili
    • Shiitake Saute'
    • Cremini Couscous
    • Sporgy Vegan Nachos
    • Maitake Shiitake Quinoa
    • Spinach Artichoke Dip
    • Creamy Maitake Soup
    • Mushroom gravy
    • Mushroom Potato Leek Soup
    • Creamy Smokey Tomato Soup
    • Candy Cap Curried Lentils
    • Morel Pappardelle
    • Bacon Avocado Toast
    • Morel Spinach Crepe
    • Trumpet Scallops
    • BBQ Veggie Dip
    • Ultimate FM Tacos
    • Summer Maitake Bruschetta
    • Candy Cap Cinnamon Rolls
  • Contact
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Sporgy Mexican Mole' Maitake Jerky Vegan Nachos

Try this super simple vegan nacho cheese recipe with Sporgy Mexican Mole Maitake Mushroom Jerky.

    

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
1 bag Sporgy Mexican Mole Maitake Mushroom Jerky
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)

Give a rough chop to Sporgy Mexican Mole Maitake Mushroom Jerky.

Pour the “nacho cheese” over your favorite tortilla chips. Sprinkle the mushroom jerky pieces on top. Garnish with some jalapeño slices and scallions.

 

Enjoy!

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