Sept. 15, 2008
Low Fat Vegan Nachos Recipe
These nachos will knock your socks off. A friend of mine recently poo-pooed my healthy baked corn chips and I admit they can be a bit bland without all the oil and salt... but the thing about chips in nachos is they have two functions: to add a 'crunch' and to work as a utensil. You taste the toppings in nachos more than the chips, so I'm happy if my chips are a bit muted. Go ahead and give healthier, baked corn chips a try---and use this recipe to do it! You won't even notice you're eating the healthier chips! (Make sure to load your nachos with beans and veggies to make the nachos extra filling with less calories and thus, healthier!).
I used roasted frozen corn (thawed), black beans, diced tomatoes, black olices and sliced jalapenos
Recipe:Low Fat Vegan Nacho Cheese
Description
The best vegan nacho cheese on the planet, I swear. Try the nut-free (fat-free) sister version on p. 245 of The Happy Herbivore Cookbook.
Ingredients
¼ cup raw cashews
2 tbsp nutritional yeast
½ tsp onion powder
½ tsp salt
⅔ cup plant-based milk
2 tsp yellow miso paste
½ tsp lemon juice
2 tsp cornstarch
¼ cup roasted red bell pepper
½ tsp cumin
¼ tsp black pepper
a dash of cayenne pepper
Instructions
Combine all ingredients in a food processor and process until smooth and creamy. Transfer to a saucepan and cook over medium heat, stirring occassionally and allowing the cheese to thicken.
