Make a Vegan Nachos with Queso (Mexican Cheese Dip)

Description

Healthy and Delicious Nachos to share with family and friends with the most scrumptious Mexican Queso Dip – that is cheesy and vegan (with no nutritional yeast!) – all thanks to potato, cashews and spices.

Leftover Queso?

There are so many ways you can use your leftover Queso – here’s just a few ways to get you started:

• Mexican – stay true to form and use it as a creamy cheesy sauce with Tacos, Quesadilla, Burritos or Enchiladas

• Pasta – team it with your favourite pasta to make a creamy vegan dish

• Roast – bake it in the oven over some cauliflower and broccoli

• Capsicum – stuff a pepper with veg and use this as a cheesy filling

• Dip – pair it with some Organic Corn Chips or freshly cut up cucumber, carrot, celery sticks

Ingredients

• Ingredients for Queso (Mexican Cheese Dip) – serves 4-6

  • 1 medium-sized potato, peeled and diced

  • 1 1/2 cups of water (for steaming potatoes)

  • 1/2 teaspoon sea salt

  • 1/2 cup raw cashews, soaked in hot water for 1 hour

  • 2 tbsp lime juice

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 ground cumin

  • 1/2 jalapeño, deseeded and roughly chopped, more for garnish

  • 1/2 tsp smoked paprika

  • 2 tbsp tomato paste

  • Pinch of ground turmeric (for color)

  • Small handful of fresh cilantro (for garnish)

  • 1 small tomato, diced (for garnish)

  For serving, you will also need:

  • Organic Corn Chips (1/2 bag)

  • Guacamole (recipe below)

  • Beans (we used 1 can of Adzuki Beans)

  • Salsa (we used Byron Bay Chilli)

  • Coriander leaves

  Ingredients for Guacamole

  • 2 cups of tomatoes chopped into small pieces

  • 2 small/med ripe avocados

  • 1 small/med red onion

  • 1 teaspoon cumin

  • 1 teaspoon salt

  • 1/2 teaspoon mustard

Method

Step 1: Steam your potatoes & soak your cashews

• Place the potatoes, water and sea salt in a small steamer saucepan and cook until tender (about 10-15 mins)

• Drain the cooking liquid into a container (you will need this to add to the sauce)

• Boil the kettle and cover your cashews with water for about 1 hour

Step 2: Gather your ingredients to put into the blender

• Place your steamed potatoes into the blender jug

• Drain the water from your cashews and place them into jug

• Add lime juice, garlic powder, onion powder, ground cumin, jalapeno, smoked paprika, tomato paste and turmeric

• Add 2/3 cup of ‘cooking liquid’ from your potatoes (add more if you need)

Step 3: Blend all together in your Kuvings Vacuum Blender

• Place the lid on the jug and the noise-reduction cover on

• Touch ‘power on’ button

• Select auto blend button

• Let the blender do its thing

Step 4: Make your Guacamole

• Place all of your ingredients into a bowl and gently bring together with a spoon/fork until you are happy with the consistency/texture

• Adjust seasoning as you need

Step 5: Layer your Nachos

• Place your Corn Chips on a serving platter

• Layer the beans, guacamole, queso, salsa and coriander to your liking

• Share immediately with friends – it’s delicious!

Enjoy!