Salsa Verde Vegane Nachos Cashew Queso (Druckversion)

Crispy Chips mit geröstetem Gemüse, Salsa Verde und Cashew-Käse aus dem Ofen

# Zutaten:

→ Cashew Queso

01 - 1 cup raw cashews, soaked for 2 hours or in hot water for 15 minutes, then drained
02 - 2/3 cup water
03 - 1/4 cup nutritional yeast
04 - 2 tablespoons fresh lemon juice
05 - 1 small garlic clove
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground turmeric
10 - 1 teaspoon Dijon mustard

→ Roasted Vegetables

11 - 1 red bell pepper, diced
12 - 1 yellow bell pepper, diced
13 - 1 small red onion, thinly sliced
14 - 1 medium zucchini, diced
15 - 1 cup corn kernels, fresh or frozen
16 - 1 tablespoon olive oil
17 - 1 teaspoon ground cumin
18 - 1 teaspoon chili powder
19 - 1/2 teaspoon salt
20 - Freshly ground black pepper to taste

→ Assembly

21 - 8 to 10 ounces tortilla chips, gluten-free if preferred
22 - 1 cup salsa verde
23 - 1 jalapeño, thinly sliced, optional
24 - 1/4 cup fresh cilantro, chopped
25 - 1 avocado, diced
26 - Lime wedges for serving

# Anleitung:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine bell peppers, onion, zucchini, and corn with olive oil, cumin, chili powder, salt, and pepper. Spread vegetables evenly across the prepared sheet pan.
03 - Roast for 15 to 18 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
04 - Combine soaked cashews, water, nutritional yeast, lemon juice, garlic, smoked paprika, onion powder, salt, turmeric, and Dijon mustard in a high-speed blender. Blend until completely smooth and creamy. Add additional water if a thinner consistency is desired.
05 - Remove roasted vegetables from oven. Push vegetables to one side of the pan. Spread tortilla chips in a single layer on the other side, or transfer vegetables to a plate and layer chips with vegetables.
06 - Distribute salsa verde evenly over the chips. Layer roasted vegetables on top. Drizzle generously with cashew queso.
07 - Return sheet pan to oven for 5 to 7 minutes, until all components are heated through and queso develops a light golden hue.
08 - Remove from oven. Crown with jalapeño slices, fresh cilantro, and diced avocado. Serve immediately with lime wedges.

# Additional Tips::

01 -
  • One pan, minimal cleanup, and somehow it tastes like you spent hours in the kitchen when you really didn't.
  • The cashew queso is genuinely creamy and tangy without any weird aftertaste, and you'll find yourself making extra to keep in the fridge.
  • It's naturally vegan and can be gluten-free, so you're not sacrificing flavor for dietary needs.
02 -
  • Don't skip the soaking step for the cashews unless you have a truly powerful blender and unlimited patience; watery, gritty sauce will ruin the whole vibe.
  • The salsa verde is tangy on purpose, so it balances the richness of the queso, and if your version tastes too flat, it's probably because you're using mild salsa when you should be reaching for something with actual kick.
03 -
  • If your blender struggles with the queso, add the liquid first and blend the cashews into a powder before adding the rest of the ingredients; it makes the whole thing smoother and faster.
  • Taste the queso before it goes on the nachos and adjust the salt and lemon juice to your preference, because everyone's blender and ingredients behave slightly differently.
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