Loaded Vegan Nachos with Chipotle Queso

Ease of Preparation: Medium
Time of Preparation: 30-35 minutes
Yield: 4-6 as a snack

Get in the game with our vegan take on one of Game Day’s most popular snacks! Dairy-free cashew queso that’s just as rich and creamy as the real thing, means that everyone can indulge as they cheer along!
 

Ingredients:

Chipotle Queso:

• 1 cup (240 ml) cashew pieces
• 1 cup (240 ml) boiling water
• 1 small onion, chopped
• 2 tablespoons (30 ml) chopped garlic
• 1 tablespoon (15 ml) olive oil
• Salt
• 2 cups (470 ml) light vegetable stock
• 2 tablespoons (30 ml) nutritional yeast
• 3 chipotle peppers, chopped (canned, in adobo)
• 2 tablespoons (30 ml) tomato paste
• 1 tablespoon (15 ml) chili powder
• 2 teaspoons (10 ml) turmeric
• ½ lime, juice
• 1 tablespoon (15 ml) cornstarch, dissolved in 1 ½ tablespoons (22.5 ml) water

Nachos:

• 1 package blue corn tortilla chips

Toppings:

• cooked black beans (cold)
• pico de gallo
• pickled jalapenos
• avocado
• sliced black olives
• green onions
• fresh cilantro leaves
• chipotle queso

Method:

For the Chipotle Queso:

Pour boiling water over cashews and let sit for 10-15 minutes, to soften. Blend in a high-speed blender until very smooth (coating the back of a spoon with no visible graininess).

In a small pan over medium heat, sweat the onion and garlic in the olive oil and salt for 3-4 minutes, until translucent.

Add the vegetable stock, nutritional yeast, chipotle, tomato paste, chili powder, and turmeric and bring all to a boil.

Whisk the cashew cream into the boiling liquid to thicken, reduce heat and simmer for 5-7 minutes, stirring occasionally.

In the last minute, whisk the corn starch-water slurry into the sauce and continue to whisk until thickened, about 30 seconds.

Add the lime, season with salt, and transfer to the bowl of a blender, in batches if needed, and blend for 30 seconds, or until very smooth.

Return to the pan and keep warm until ready to serve.

For the Nachos:

Preheat oven to 325 F (160 C).

Warm the tortilla chips in the oven for 3 minutes.

Arrange the chips on a serving platter and heap on your favourite nacho toppings in layers.

When ready to serve, ladle over the hot Chipotle Queso sauce, garnish with your favourite fresh toppings, and serve immediately.