Raw Vegan Nachos

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!

Nachos

 

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Prep time

1 hour

Cook time

14 hours

Total time

15 hours

 

Author: Deviliciously Raw

Recipe type: Main

Cuisine: Raw, Vegan

Serves: 3 trays

Ingredients

• 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

Instructions

1. 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.
2. FOR SOUR CREAM - Blend everything until smooth.
3. FOR GUACAMOLE - Blend everything until smooth.

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