Cashew Cheese Nachos

Vegan MoFo, Day 17

Cashew Cheese Nachos -- Epicurean VeganThe Sixth Grader loves nachos and loves cashew cheese, so this is an ideal after-school snack for him. I still had some cashew cheese in the freezer,  so I left it in the zip lock and placed it in some warm water for about 10 minutes. It’s best if it’s still a little frozen for grating it. I recommend using the microwave—at first I used the oven on a low broiler, but the chips were browning before the cheese was melting.  Other ingredients to try: tomatoes, salsa, or refries.

INGREDIENTS:
Tortilla chips
Hard cashew cheese, shredded
Green onion, sliced
Black olives, sliced
Avocado, diced
Tofutti sour cream

DIRECTIONS:
I like to have a layer of chips, some cheese, then another layer of chips and the rest of the cheese. Sprinkle on the green onions and olives. Zap in the microwave for about a minute, then add the avocados and a dollop of sour cream. Enjoy!

Comments

  1. says

    Looks wonderful. You know, if you later tortilla chips in a glass baking dish, then add a layer of seasoned beans/cheese/salsa, and then another layer of tortilla, and on, then cover and microwave, you will have a very easy microwavable enchilada. The tortilla chips soften up to the perfect consistency.

  2. says

    I am such a fan of nachos…there is no better after school snack or dinner (I love adding black beans!) Thank you for sharing. I hope you have a lovely evening!

Leave a Reply