"Forks Over Knives" cookbook presents a hearty, tasty, and you'll want more kind of Nachos!
The Cheese Sauce
1/2 cup raw cashews, soaked in warm water for 30 minutes
1 T tahini
1 roasted red bell pepper (I use the peppers packed in water)
1/4 cup nutritional yeast
1 T low-sodium soy sauce, or Bragg Liquid Aminos
zest and juice from 1/2 lemon
1/4 tsp cayenne pepper
The Refried Beans
one 15 oz can pinto beans, drained and rinsed
1 cup organic tomato salsa
1 1/2 tsp chili powder
For the Nachos
1/2 cup finely chopped cilantro, parsley or lettuce
1 avocado, halved, pitted, peeled, and sliced (optional)
1/2 cup salsa
1/2 cup diced fresh tomatoes
backed corn tortillas, cut into chips or package baked tortilla chips
For the cheese sauce: In a blender, combine the soaked cashews (drained), tahini, roasted red pepper, nutritional yeast, soy sauce, lemon zest and juice, cayenne pepper, and 1/4 cup water. Blend on high until smooth. Set aside. (This can be heated to serve over chips, veggies, or baked potatoes, etc.)
For the refried beans: Add the beans, salsa, and chili powder in food processor. Puree until smooth, adding water, as needed, to achieve a smooth consistency. Place the pureed beans in a medium saucepan and warm over low heat until heated through. Keep warm until ready to serve.
To assemble the nachos: Spread bean dip evenly on the bottom of a medium-sized serving bowl or baking dish. Smooth the surface and sprinkle with cilantro or other greens over the beans. Pour the cheese sauce on top of the cilantro. Garnish with sliced avocado (optional), salsa, and diced fresh tomatoes, and serve with baked corn chips.
The "Forks Over Knives" cookbook by Del Sroufe, with dessert recipes from Isa Chandra Moskowitz, is is a great starter cookbook for anyone wanting to embrace a whole foods, plant based lifestyle! Each recipe I've prepared has been delicious, not to mention totally WFPB - healthy!!