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.