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Healthy and Delicious Nachos to share with family and friends. This is a great recipe to have on hand for warm summer days where you want to sit around the table and share stories with your loved ones. Great food, made even more delicious by the most scrumptious Queso (cheesy dip), that doesn’t have any cheese (fake or otherwise) or any nutritional yeast – how is it done? Well, it’s thanks to potato, cashews and spices!  And, it’s also thanks to a great recipe from Anthony Williams (Medical Medium) book ‘Life Changing Foods’.

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 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
  • 1 lime (squeezed)

Instructions:

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 coridaner to your liking
  • Share immediately with friends – it’s delicious!

Want more healthy plant-based recipes?

 Try these:

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