One of the things I love to get if we end up going out to Paia to eat, is black bean nachos from Milagros, a local mexican restaurant. Since I have become more vegan, I haven't have had my nacho fix. Until now. You better believe it, these vegan (and gluten free) nachos are better, yes I said better, than Milagros black bean nachos, without any of the dairy! No cheesey tummy for me!
The cheese sauce is the same as I made for my stuffed portobello mushrooms, with a mexican flare.
- 2 cloves garlic
- 2 Tbsp olive oil
- 1/4 cup roasted red peppers (the mexican flare I mentioned before)
- 1/2 cup cashews
- 1/2 cup water
- 1/2 cup nutritional yeast
- 1 Tbsp lemon juice
*Notice I didn't add any salt this time. The roasted red peppers actually add a whopping 85 mg of sodium per ounce, so 1/4 cup has almost 10% your daily value of sodium!
Blend all ingredients in a blender, and let set for about ten minutes.
|it seriously looks just like the nacho cheese you would get at a football game|
Other nacho ingredients:
- gluten-free corn tortilla chips
- 1 can black beans
- sliced black olives
- diced green onions
- kale guacamole- 1 avo, 2 kale leaves, lime juice, blend- because every meal should have a leafy green hidden in there somewhere.
Let's just say I'm really full. But I feel way better than I usually do while I'm waddling out of Milagros!