Nacho Dip

I’m a bit behind on posting what I’ve been cooking. I made this vegan Hearty Nachos recipe I got off the Forks Over Knives website for the Superbowl. My favorite thing of all time to eat is nachos, so when I became vegan I’ve since been looking for something satisfying like this. This will become a regular appetizer of mine for sure!

From the website this recipe was on: These nachos are a meal in and of themselves. You can also use the versatile cheese sauce on potatoes, raw or cooked vegetables, and cooked whole grains and legumes.

Cheese Sauce:
1/2 cup raw cashews, soaked in water for at least 30 minutes and then rinsed
1 TB. tahini
1 roasted red pepper (rinsed from jar or prepared from fresh) – with these I think less is more, add a little at first, taste and look at the color, then add more if you need
1/4 cup nutritional yeast flakes
1 TB. tamari (or Bragg’s liquid aminos or low-sodium soy sauce)
zest and juice of 1 lemon
1/4 tsp. cayenne pepper
1/4 cup water

Bean Dip:
1 (16-oz.) can oil-free refried beans (plain pinto beans will work, too)
1 cup prepared salsa
1 1/2 tsp. chili powder

Garnishes (optional):
1 avocado, sliced
1/2 cup fresh cilantro, finely chopped (parsley or lettuce can substitute)
1/2 cup prepared salsa
1/2 cup fresh tomatoes, diced
Baked unsalted tortilla chips

 

  • In a blender, combine cashews, tahini, roasted red pepper, nutritional yeast flakes, tamari, cayenne pepper, and water. Blend on high until smooth and set aside.

blender with cashews, tahini, roasted red pepper, nutritional yeast flakes, tamari, cayenne pepper, and water

cashew nacho cheese sauce

 

  • In a medium saucepan over medium heat, place beans, salsa, and chili powder. Continue to stir while the mixture heats and combines. Once the beans are smooth, turn off heat.

combining refried beans and salsa

  • Spread bean dip evenly onto the bottom of a medium-sized serving bowl or baking dish. Smooth surface and sprinkle cilantro over beans. Pour some or all of the Cheese Sauce on top of the cilantro. You can serve the extra Cheese Sauce on the side for the rest of the meal or for dipping. Or you can halve the recipe.

pouring cheese sauce on top of beans

YUM! This was great and very filling!

finished nacho dip

There is really nothing bad in here. Could it be…healthy nachos?? My belly thanks the creator of this recipe :)

The Best Creamy Mac and Cheese – Ultimate Comfort Food

Everyone loves a big bowl of creamy noodles, don’t they? I can’t think of a better comfort food. Since becoming vegan I never thought I’d have something like this again. But then I encountered this recipe, thanks to Colleen Patrick-Goudreau and her book called The 30-Day Vegan Challenge. This recipe makes me do a happy dance!

Creamy Mac and Cheese

1 ¼ cups raw cashews
½ cup nutritional yeast
2 teaspoons onion powder
1-2 teaspoons salt (to taste)
1 teaspoon garlic powder
1/8 teaspoon ground white pepper
3 ½ cups nondairy milk (I used unsweetened Almond milk)
3 tablespoons of a thickener such as cornstarch (this is what I used) or kudzu root
½ cup canola oil (I used 1/4 coconut oil, 1/4 canola)
¼ cup light (yellow or white) miso paste – get this in the Asian section of your grocery store, it’s a soybean paste
2 tablespoons freshly squeezed lemon juice (around 1 lemon)
12-16 ounces elbow macaroni, cooked (I used brown rice macaroni)

Instructions:

Add the cashews to the large bowl of the food processor, and using the pulse button, finely grind the cashews. Don’t allow the cashews to turn into a paste. Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in the spices.

mac and cheese dry ingredients in food processor
Combine the milk, corn starch, and oil in a heavy saucepan. Bring to a simmer over high heat. Decrease the heat to low-medium, cover, and simmer, stirring occasionally for 10 minutes or until the cornstarch is dissolved.

With the food processor running, gradually add the milk-oil mixture to the cashew/nutritional yeast mixture. Blend for 2 minutes or until very smooth and creamy. Next, blend in the miso and lemon juice.

mac and cheese sauce in food processor

Combine the cheese with cooked macaroni and serve. If you have leftover sauce you can pour it over broccoli or cauliflower (or whatever else you want to sauce up!).

prepared vegan mac and cheese

delicious vegan mac and cheese

*Drool*

Any vegan or otherwise must try this! It delicious, and of course, way healthier than any chemical filled processed box of KD crap you buy at the store.