Nachos don’t have to be dripping with cheese and sour cream to be delicious. These vegetarian nachos are made with buffalo roasted cauliflower and creamy cashew sauce for a kick of flavor without a lot of fat. Healthy toppings make this vegan appetizer a great alternative to fast food nachos.
1/4 cup raw unsalted cashews
1/2 cup water
1 tsp fresh lemon juice
1/8 tsp salt
1 Tbsp fresh minced cilantro, plus additional for garnish
1 Tbsp minced fresh scallions
1/2 tsp garlic powder
Black pepper to taste
1 Tbsp olive oil
4 cups cauliflower, cut into bite-size pieces
1/4 cup cashew sauce (see above)
4 Tbsp hot sauce, or to taste
10 oz baked tortilla chips
1 avocado, pitted, peeled and sliced
3 radishes, thinly sliced
1 tomato, chopped
2 Tbsp chopped scallions
1 jalapeño pepper, thinly sliced (optional)
Lime wedges and for garnish
In a bowl, cover the cashews with about 2 inches of warm water. Soak for at least four hours, or up to eight hours.
Drain and rinse the cashews. In a blender, add the cashews, 1/2 cup water, lemon juice and salt. Purée, adding more water as needed for desired consistency. Transfer to a bowl and add the cilantro, scallions, garlic powder and black pepper. Stir to combine. Set aside.
Preheat the oven to 400 degrees. In a large skillet, heat the oil over medium heat. Add the cauliflower and cook, stirring frequently, until it is tender and starts to brown, about eight to 10 minutes.
In a small bowl, combine 1/4 cup of the cashew sauce with the hot sauce. Add the hot sauce mixture to the pan with the cooked cauliflower and toss to coat the cauliflower.
On a large, rimmed baking sheet, arrange the tortilla chips in one layer. Spread the cooked cauliflower over the tortilla chips. Bake for about five minutes to warm the chips.
Remove from oven, and top with a drizzle of the remaining 1 to 2 tablespoons cashew sauce, avocado, radishes, tomato, scallions, jalapeño if using, and additional cilantro and lime wedges for garnish.
Serving size: 1/4 cup
Per Serving: Calories: 190; Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 469mg; Carbohydrates: 27g; Fiber: 5g; Protein: 4g
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Date Last Reviewed: September 11, 2020
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor