Fast Vegan Nachos

Fast & Plenty with Chef Cynthia Louise with

The taste of this dish when it is finished and you get to dig in is INCREDIBLE!

Serves: 4-6

Ingredients

(use organic ingredients where possible)

FOR THE NACHO CHEESE SAUCE

• 4 cups water
• ¾ cup potato
• ½ cup carrots
• 2 garlic cloves
• ½ onion
• ½ cup raw cashews
• ½ tsp turmeric powder
• 1 tsp salt
• Black pepper
• 1 tsp dijon mustard
• 2 tbsp savory yeast

FOR THE FAST VEGAN NACHOS

• Corn chips (preferably GMO-free)
• 1 fresh corn cob, kernels removed
• 2 tomatoes
• 1 avocado
• 1 handful cilantro leaves
• 2 spring onions
• 2 green chilies (optional)
• Lime

Directions

1. To prepare the cheese sauce, add water to a pot, add the potato, carrot, garlic, onion, and cashews, then season with turmeric, salt, and pepper. 
2. Bring to a boil and then turn down the heat to a simmer. 
3. Cook until the veggies are completely soft (8-12 minutes).
4. Turn off the heat and allow to rest for 5 minutes. 
5. Transfer to a blender, add the mustard and savory yeast and blend until completely smooth.
6. To prepare the nachos, mix together all the ingredients (except the chips), season well, and drizzle in some lime juice.
7. Top the chips with the mixture and shower it all in the vegan nacho sauce.