Ummm amazing lunch, diner, party food or what? If you are lacking healthy “snack” food – Nachos are the answer for everything. Follow the recipe below to make these amazing, delicious, crunchy bites of wholesome goodness …
This is one of my all time favorite Nacho recipe:
Raw Vegan Nachos
Makes 3 trays
You’ll need: food processor, high speed blender, dehydrator
Preparation time: 1 hour
Total time: 15 hours
Ingredients for nachos:
2 cup corn kernel
3 cup zucchini ( peeled, chopped )
2 cup yellow bell pepper
1 + 1/2 shallots
1/2 cup cashew ( soaked )
1 tbsp lemon juice
3 tbsp ground flax
3 tbsp psyllium husk
1/2 tsp salt
1/2 tsp cumin powder
1/4 tsp chili powder
pepper to taste
* optional 1 tbsp nutritional yeast
Blend everything (except flax and psyllium husk)until smooth. Remove mixture from food processor and pour into a large bowl. Next add in the ground flax, psyllium husk and stir together until evenly combined. Spread evenly over dehydrator sheets. Dehydrate at 140°F for 2 hour. Decrease heat to 118°F and continue to dehydrate at 118 for 6 hours. Flip and remove dehydrator sheets. Continue to dehydrate for another 6 hours or until dry.
* Ingredients for sour cream:
2 cup cashew ( soaked )
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp pink salt
1/2 cup filtered water
Blend everything until smooth.
* Ingredients for guacamole:
2 ripe avocado
juice of 1 lemon
handful fresh cliantro
2 inch zucchini ( peeled )
2 clove garlic
salt, pepper to taste
Blend everything until smooth.
* or you can make some nacho cheese sauce
Ingredients:
1 yellow bell pepper
1 cup cashew ( soaked )
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp tahini
1 tbsp white miso
1/2 cup filtered water
1 tbsp nutritional yeast
1/2 tsp turmeric powder
1/4 onion
1 tsp salt
Blend everything until smooth.
Enjoy!
- INGREDIENTS FOR NACHOS:
- 2 cup corn kernel
- 3 cup zucchini, peeled and chopped
- 2 cup yellow bell pepper
- 1 + ½ shallots
- ½ cup cashew, soaked
- 1 tbsp lemon juice
- 3 tbsp ground flax
- 3 tbsp psyllium husk
- ½ tsp salt
- ½ tsp cumin powder
- ¼ tsp chili powder
- pepper to taste
- * optional 1 tbsp nutritional yeast
- INGREDIENTS FOR SOUR CREAM:
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp pink salt
- ½ cup filtered water
- INGREDIENTS FOR GUACAMOLE:
- 2 ripe avocado
- juice of 1 lemon
- handful fresh cliantro
- 2 inch zucchini ( peeled )
- 2 clove garlic
- salt, pepper to taste
- INGREDIENTS FOR NACHO CHEESE SAUCE:
- 1 yellow bell pepper
- 1 cup cashew, soaked
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp tahini
- 1 tbsp white miso
- ½ cup filtered water
- 1 tbsp nutritional yeast
- ½ tsp turmeric powder
- ¼ onion
- 1 tsp salt
- FOR NACHOS - Blend everything ( except flax and psyllium husk )until smooth. Remove mixture from food processor and pour into a large bowl. Next add in the ground flax, psyllium husk and stir together until evenly combined. Spread evenly over dehydrator sheets. Dehydrate at 140°F for 2 hour. Decrease heat to 118°F and continue to dehydrate at 118 for 6 hours. Flip and remove dehydrator sheets. Continue to dehydrate for another 6 hours or until dry.
- FOR SOUR CREAM - Blend everything until smooth.
- FOR GUACAMOLE - Blend everything until smooth.