Oh Yum: Game Day Nachos
So I’ve been on a journey of my own the last few years. While I’m not vegan myself, I guess I’m what is now being called Pegan. Basically, I eat whole foods, with a no dairy, veggie heavy and quality pasture-raised/wild-caught protein diet. It has changed my life much as I suspect going vegan has been changing the lives of so many people. A simple change in what we eat can make such a difference in the quality of life and our overall health… who knew?? ;) Anyhow, as we’re all recovering from the holidays and looking at the big game day approaching, let me offer you all a delicious option with no compromise. Seriously, eating these nachos did not feel like some kind of “sad” version of the real deal. It felt great! I knew I was munching away on heaps of healthy mushrooms, black beans, fresh onions and herbs, and the cheese? Sooooo good… dairy-free, and made from scratch in a snap!
Here’s how it comes together, first, let’s make the cheese (we’re using a recipe from It Doesn’t Taste Like Chicken). It really really helps if you have a high-power blender, but if you don’t just know the cheese may be a wee bit grainy. The Vitamix can blaze through anything, turning it into a creamy, dreamy sauce (if you plan on staying dairy-free/vegan it’s worth the investment, trust me, I use mine every day).
Nacho Cheese… here’s what you’ll need:
1/2 cup raw cashews (soaked in water overnight, or microwaved in water for 2 minutes on high)
1 cup water
3 tablespoons tapioca starch (also called tapioca flour)
3 tablespoons nutritional yeast
2 tablespoons lemon juice
1 1/2 teaspoon salt (or to taste)
1 1/2 teaspoon white miso paste
1 teaspoon paprika
1 teaspoon maple syrup or agave
1/2 teaspoon onion powder
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
Now, head on over to Sam’s blog for the full recipe, and seriously print it out and keep it with your go-to recipes. Note: this cheese keeps for a really long time in the fridge and you aren’t likely to use it all in this dish, so keep some in a jar and use it on sandwiches, in tacos, on veggies, you name it.
Next, let’s make the pulled mushrooms. These are amazing and would be great in taco form as Ania from Lazy Cat Kitchen has done but when I saw this I immediately thought NACHOOOOOOOS. So that’s what I did. Here’s what you’ll need:
400 g / 14 oz king oyster mushrooms
2 tbsp olive oil
1 small white onion, finely diced
2 cloves garlic, finely diced
1 heaped tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1 tsp tomato paste
1-2 tsp adobo paste (or chilli paste)
2-3 tbsp soy sauce or tamari (for GF version)
60 ml / ¼ cup stock (or water)
1 tbsp maple syrup
a good pinch white or black pepper
I only used the pulled mushroom part of her recipe, though I’m sure her salsa would be amazing too so if you’re inclined, go for it and make your own salsa too. Check out the full recipe here. and again, print that puppy out because pulled mushrooms… I mean, seriously, you could toss them into your favorite BBQ sauce and have yourself a pulled “pork” sandwich, or add to a breakfast scramble, or anything amazing and delicious. This is staying in my “go-to” recipe collection for sure.
I assembled my nachos with the following:
gluten-free yellow corn tortilla chips
plain canned black beans (rinsed)
lots of fresh cilantro (because I love that stuff, but if you aren’t a fan, leave it out)
green and red onions
jalapeno for style
No need to bake these nachos. Just drizzle heaps of that ooey gooey cheese, top, and serve.