NACHOS, VEGAN

By seamline

Joel Kahn

Ingredients

• Chip Ingredients
• Organic Corn Tortillas (cut into triangles)
• 1 1 1 Lime
• Sea Salt
• Chili Powder
• Cumin
• Nacho Cheese Sauce Ingredients
• 1 1 1 Small Red Pepper, Deseeded and Chopped
• 1 1 1 Tsp Chili Powder
• 1/2 1/2 1/2 Tsp Cayenne
• 1/2 1/2 1/2 Tsp Salt
• 1/2 of 1/2 Lemon
• 4 4 4 Tbsp Nutritional Yeast
• 4 4 4 Tbsp Hemp Seeds
• 1 1 1 Garlic Clove
• 1/3 1/3 1/3 cup Water
• Nacho Ingredients
• Chips
• Nacho "Cheese" Sauce
• Fresh Pico, Salsa or Chopped Tomato
• Black Beans, Pinto Beans (rinsed, drained)
• Cilantro
• Hot Sauce
• Avocado or Guacamole (optional)

Preparation

Step 1

1. Preheat oven to 450F, place the cut tortillas on a pan, sprinkle with lime juice and spice mixture over top.
2. Bake for 5-7 minutes or until they start to crisp.
3. To make the cheese sauce, blend all ingredients in a high speed blender until smooth. You want to use just enough water to get the mixture smooth. Blend 30-40 seconds and taste. If its still grainy blend a bit more water. Place in refrigerator for a few hours or until it thickens (best to make the day before).
4. Lay out the nacho chips on a plate and pile all of the nacho ingredients on top.