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nachos with cashew cheese sauce

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

nachos with cashew cheese sauce and lemon tincture

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!

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