As the excitement for the Big Game builds, so does the appetite for game-day snacks that score big on flavor and creativity. Move over traditional game-day fare; it’s time to elevate your snack lineup with a twist on a classic favorite: Nachos with Cashew Cheese Sauce.
This plant-based marvel is not only a crowd-pleaser but also a healthier alternative that doesn’t skimp on taste or satisfaction. Perfect for sharing, this recipe promises to be the MVP of your game-day spread, offering a delicious way to enjoy the clash of the titans on screen. Infused with Escape Artists lemon tincture, each bite delivers a subtle zest that complements the rich, creamy cashew cheese, making these nachos an unforgettable part of your game-day celebration.
what you’ll need:
yield: 6 servings at 10mg THC each
for the cashew cheese:
- 1 cup peeled and diced Yukon gold potatoes
- ½ cup peeled and diced sweet potatoes
- ½ cup raw cashews
- 1 small Roma tomato, seeded and diced
- 2 tablespoons nutritional yeast
- ⅓ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of smoked paprika
- Pinch of turmeric powder
- ¾ teaspoon fine sea sale
- Juice of half a lemon
- ¼ cup avocado oil
- 4.5 mL Escape Artists lemon tincture
- 2-4 tablespoons water
for the nachos:
- 1 bag of tortilla chips
- 1 15 oz. can of black beans, drained
- 6 Roma tomatoes, chopped
- 1 red onion, diced
- 2 avocado, sliced
- 2 jalapenos, sliced
- 1 bunch of cilantro, chopped
- Red pepper flakes
how to make nachos with cashew cheese sauce
This recipe is easy to customize. Not a fan of avocado? Skip it! Prefer green onions over red? Go nuts! Black olives, radish, and shredded cabbage are all great additions to nachos with cashew cheese sauce.
Step 1:
Bring a medium pot of water to a boil. Add the potatoes, then cover with a lid and boil for 10 minutes. After 10 minutes, add the cashews and continue boiling for 5 minutes.
Step 2:
Drain water, then add the potatoes and cashews to the base of a high-speed blender along with the remaining cashew cheese sauce ingredients. Blend on high speed until smooth and creamy.
Step 3:
Taste for seasoning and adjust as necessary.
Step 4:
Preheat the oven to 250˚F. Add the tortilla chips to a large sheet pan (or six small sheet pans, if you want to do individual portions), then drizzle with cashew cheese sauce and top with black beans. Bake for 8-10 minutes, just until everything is warm.
Step 5:
Remove from oven, then top with tomatoes, red onion, avocado, jalapeno, cilantro, and red pepper flakes. Serve right away and enjoy!
