Monday, March 25, 2013

Vegan Nachos

So, I tried to make bean burgers on Saturday night and it wasn't really something you could form into a patty once I got them mixed up.  We threw it (which was basically a black bean dip) in the fridge and went out to dinner instead.  Tonight I wanted to try a few recipes out and end up with a slammin' plate of gooey nachos.  I used the "bean dip" as well, and here is what I came up with.  It was so yummy.

Vegan Nacho Sauce


3 1/2 cups water
2 cups raw cashews
2 lemons, juice of
3/4 teaspoon paprika
1 teaspoon garlic powder (heaping)
1 teaspoon onion powder (heaping)
3 teaspoons salt
1 (7 ounce) can pimientos (including the liquid)
1/2 cup nutritional yeast (not brewers yeast!)


Soak raw cashews for a few hours (this will help the sauce be more smooth and less grainy from the nuts though the flavor is good either way).
Put 2 1/2 cups of water into a blender with all of the ingredients and blend until smooth.
Pour the blended mixture into a saucepan and add the remaining water.
Heat the mixture in a saucepan for about 20 minutes.
Stir continually to prevent it from burning.
Add water to desired consistency (optional).

Black Bean Dip
2 teaspoons olive oil
3 tablespoons diced red bell pepper
3 tablespoons minced red onion
2 small garlic cloves, minced
1 cup cooked black beans
4 1/2 teaspoons prepared yellow mustard
2 teaspoons flour
1 teaspoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste


Heat olive oil in a skillet over medium heat; cook and stir diced red bell pepper, red onion, and garlic in the hot oil until soft, 5 to 7 minutes.

Combine the bell pepper mixture, black beans, mustard, flour, chili powder, cumin, salt, and black pepper in a food processor; blend until the beans are completely mashed.

Vegan Sour Cream

1 cup raw cashews (must not be roasted or salted)
1/4 teaspoon salt
1 -2 teaspoon apple cider vinegar
1 small lemon, juice of
1/4 c. water
1/2 t. sugar


Cover cashews with water and soak for a few hours, or overnight.
Pour off all water, and place nuts in food processor, blend well.
Add 1/4 cup cold water, salt, vinegar and lemon juice and sugar.
Puree for 3-4 minutes or until completely smooth and creamy in consistency.
Use in any recipe that calls for sour cream.
Refrigerate in an airtight container for up to a week.


2 standard avocados, peeled
2 tablespoons lime juice
1 T. fresh cilantro
2 cloves garlic
1/2 teaspoon salt
1/4 cup tomatoes, diced
1/4 cup onions, diced

Put all ingredients together in food processor and blend until smooth. 
I used blue corn chips, and also topped nachos with:
sliced black olives
diced tomatos
taco sauce
green onions

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