Loaded Vegan Nachos
What’s colorful, easy to make and doesn’t go unnoticed by vegan customer?
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Ingredients
- ½ cup Cashews, soaked
- ½ cup Cold Water
- 2 Tbsp Lime Juice
- Approx 20 Tortilla Chips
- 1 cup Dairy-Free Mozzarella Style Shred
- 8 Kalamata Olives
- 1 Jalapeno Pepper
- 1 Roma Tomato
- 2 stalks Green Onion
- ½ Red Onion, sliced
- 1 Avocado, sliced
Directions
- Puree the soaked cashews with the cold water until smooth. Stir in the lime juice and season with salt to taste.
- Place the tortilla chips on a parchment lined baking sheet. Spread out so most of the chips are exposed (not stacked up)
- Evenly distribute the cheeses around all the chips. Ensure to get cheese on every chip.
- Add the olives, jalapenos, tomatoes, green onion and red onion.
- Bake in a 400F oven for roughly 12 minutes, until the cheese is all melted.
- Remove from oven and transfer to your serving plate. Then top with sliced avocado and a drizzle of the cashew cream.
