Vegan Queso Nachos Bowl
Ingredients
Queso
- 1 cup carrots, diced
- 2 cups potatoes, diced
- 1 onion, quartered
- 4 cloves garlic, minced
- 1/2 tomato, deseeded and chopped
- 1 tsp turmeric powder
- 1 tsp mustard powder
- 1 tsp paprika
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp salt
- Cracked black pepper, to taste
- 2 cups water
- 3/4 cup natural raw cashews, soaked for a minimum 20 minutes, strained and rinsed
- 1 cup nutritional yeast
- 2 tsp apple cider vinegar
- 1/4 cup medium salsa
- 1/3 cup water
Nacho
- Blue corn chips
- Bulgur
- Spinach
- Spring onion
- Coriander
- Black beans
- Corn
- Sweet potato
- Tomato
Preparation
Queso making
Soak the cashews and set aside.
Add the carrots, potatoes, onion, garlic and all the spices together with 2 cups of water to a heavy based saucepan.
Bring to a boil, add the tomato, reduce heat and simmer for 30 minutes.
Add the complete contents of the pot to a high speed blender along with the cashews, nutritional yeast, apple cider vinegar, salsa and 1/3 cup of water.
Blend for a few minutes until super smooth and creamy.
Salad making
Cook bulgur according to directions.
Chop spinach, spring onion and coriander.
Add to the bulgur along with black beans and corn.
Mix together.
Sweet potato cooking
Peel and chop sweet potato.
Sprinkle generously with garlic salt and cumin or favorite seasonings.
Place on a lined baking tray and bake at 210°C for about 50-55 minutes or until soft and tender.
Assembly
Layer blue corn chips with queso sauce, add baked sweet potato, tomato wedges and the salad mixture.
Tips
Store the queso in an airtight container in the fridge for up to 5 days.
