Loaded Cauliflower Nachos With Cashew Queso

Not only are these vegan Loaded Cauliflower Nachos great for a party, but they’re simple enough for a weeknight meal! Don’t forget the creamy cashew queso.

Loaded Cauliflower Nachos With Cashew Queso


  • 1 medium head cauliflower
  • 1 teaspoon ground cumin, divided
  • 1/2 teaspoon chili powder
  • 1/2 cup raw cashews
  • 1/2 cup carrots, chopped into 1/2-inch chunks
  • 3/4 – 1 cup Silk Unsweetened Cashewmilk
  • 1/4 cup nutritional yeast
  • 2 tablespoons salsa
  • 1 teaspoon miso paste (optional)
  • 1 clove garlic
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cayenne
  • Salt & pepper, to taste
  • 1 cup black beans, drained and rinsed
  • 1/4 cup corn
  • 1/2 bell pepper, diced
  • 1 Roma tomato, diced
  • 2 tablespoons red onion, diced
  • 1/2 jalapeño, sliced (optional)


    1. Preheat oven to 400F.
    2. Break cauliflower into florets, Slice into 1/4-inch slices. Place on a baking sheet; season with 1/2 teaspoon cumin and chili powder. Bake for 20-25 minutes.
    3. In a small pot, add cashews and carrots; cover with water. Bring to a boil; boil for 15 minutes. Drain.
    4. To a blender, add cashews, carrots, 3/4 cup Cashewmilk, nutritional yeast, salsa, miso (if using), garlic, onion powder, turmeric, cayenne pepper, and a touch of salt & pepper. Blend until smooth; add more Cashewmilk for a thinner sauce.
    5. Arrange cauliflower on a plate or serving tray. Top with black beans, corn, bell pepper, tomato, red onion, and jalapeño. Drizzle with cashew queso sauce. Sprinkle with fresh cilantro.
    Source emilieeats.com

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