The Accidentally Vegan Nachos I Make Every Week | Weeknighting

nutritional yeast

🥗Healthier: hemp seeds

💰Cheaper: dried breadcrumbs

Hemp seeds add protein and healthy fats while breadcrumbs provide a similar texture.

vegan cheese

🥗Healthier: cashew cheese

💰Cheaper: regular cheese

Cashew cheese is creamy and healthier, while regular cheese is more affordable.

Measure 100 grams of raw cashews and add 150 grams of water to soak for about 15 minutes.

Dice half of a red onion (about 125 grams) and half of a poblano pepper (about 50-60 grams).

Mince 3-4 cloves of garlic (about 10 grams).

Heat a tall-sided two-quart pot over medium-high heat and add a long squiz of neutral cooking oil.

Add the diced onion and poblano pepper with a strong pinch of salt, and fry for about 2 minutes.

Add the minced garlic and fry for another 2 minutes until the aromatics are translucent.

Stir in 15 grams of ground cumin and 15 grams of chili powder, and let the spices bloom for about 30 seconds.

Add in two undrained cans of black beans and stir to combine, then reduce heat to medium-low and let simmer for 5-10 minutes.

In a blender, combine the soaked cashews and their soaking liquid, 3 grams of smoked paprika, 5 grams of salt, 10 grams of tomato paste, 5-10 grams of lime juice, and 50 grams of nutritional yeast.

Blend until smooth, adding 15-20 grams of water if necessary to achieve a creamy consistency.

Check the beans; if they are tender, use an immersion blender to puree them for about 20-30 seconds, or use a potato masher for a chunkier texture.

Add a third can of black beans (rinsed) to the pureed beans for texture, along with a squeeze of lime (about 10 grams) and a pinch of salt, then stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens