Cheese Sauce
Ingredients
- 1/2 cup raw cashews, soaked for 1 hour in hot water
- 3/4 cup (180ml) water
- 1 cup (235ml) @elmhurst1925 unsweetened almond milk
- 8 pickled jalapeno slices + 2 tsp liquid
- 1/4 cup tapioca starch (also called tapioca flour)
- 1/4 cup nutritional yeast
- 1 teaspoon turmeric
- 1 tsp paprika
- salt (or to taste)
- 1 packet natural tortilla chips
- 1 avocado, sliced
- 1 cup cooked beans (seasoned with salt, chilli and cumin)
- 1 cup chunky salsa
- handful of cherry tomatoes, halved
- 1/2 red onion, sliced
- 1 avocado, sliced
- handful of fresh cilantro
- 1/3 cup vegan sour cream
Preparation
Preheat oven to 200c
Place all the ingredients for the cheese sauce in a high-speed blender and blend until very smooth
Pour it into a saucepan and cook, stirring frequently, until it gets thick, stretchy and gooey, about 3-5 minutes
Arrange the half chips on a baking tray or cast iron pan, then top with the half the beans, salsa and cheese sauce
Do another layer with the rest of the items
Place in the oven for 10 minutes, until the edges of the chips have browned
Take out of the oven and top with red onion, cherry tomatoes, avocado, sour cream and cilantro
Serve immediately