Loaded Pumpkin Nachos - #MeatFreeMonday

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive than cheddar.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: pita chips

Pita chips can be a cost-effective alternative.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Bell peppers are milder and often cheaper.

Soak the cashews in boiling water.

Prep the pumpkin by peeling the skin and scooping out the seeds.

Chop the pumpkin into small chunks.

Season the pumpkin with salt, drizzle with olive oil and smoked paprika, and roast for about 25 minutes.

Add the soaked cashews to a blender with plant milk, nutritional yeast, garlic, a pinch of turmeric, salt, jalapeno brine, and cornstarch.

Blend until you have a smooth and cheesy sauce and set it aside.

Make a quick tomato salsa by finely chopping tomatoes and a small finely chopped red onion, adding some to the salsa and setting some aside for guacamole.

Add olive oil, red wine vinegar, a pinch of salt, sugar, black pepper, and finely chopped red chili to the salsa.

Slice the avocados to make them easier to mash, add them to a bowl with salt, and mash using a fork.

Add finely chopped coriander to the guacamole, finish with olive oil, black pepper, and lime juice.

Once the pumpkin is roasted, assemble the nachos by adding a layer of corn tortilla chips, a little salsa, pickled jalapenos, extra strips of red onion, roasted pumpkin chunks, and the creamy cheesy sauce.

Repeat the layering for two more layers of loaded nachos before popping it in the oven for 10 minutes.

Top with fresh guacamole, some extra coriander, and a squeeze of lime before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens