For the queso
1 cup raw cashews
¼ cup water
1 tsp sea salt
1½ Tbsp lemon juice
3 Tbsp nutritional yeast
½ tsp turmeric
1 14-oz can diced tomatoes with green chilies
For the nachos
1 large zucchini, sliced into round “chips”
2 Tbsp avocado oil or extra virgin olive oil
½ cup bell pepper (any color), chopped
8 oz cooked chicken, shredded
2-3 Tbsp fresh or jarred tomato salsa
1 cup greens of choice, chopped
½ cucumber, chopped
1 vine-ripe tomato, chopped
½ cup guacamole
To prepare the queso, place cashews in a small saucepan and cover with water. Heat to boiling. Remove from heat and cover the pot. Let it sit for 15 minutes, then drain and place in a blender. Add ¼ cup water, sea salt, lemon juice, nutritional yeast, turmeric and diced tomatoes with green chilies. Blend until smooth. Store in a jar in the refrigerator, reserving ½ cup for the nachos.
To prepare and assemble the nachos, heat the avocado oil on medium heat in a medium skillet. Add the chopped bell pepper and sauté until it begins to soften. Stir in the shredded chicken and salsa. Cook and stir until heated. Place the mixture in a bowl and keep warm. Heat the zucchini rounds in the skillet until tender. Divide the zucchini between two plates and top it with the chicken, bell pepper and salsa mixture. Heat ½ cup of the queso; stir and spoon it over the “nachos”. Top with chopped greens, cucumbers, tomatoes and guacamole.
Note: For variation, use ground beef or tempeh seasoned with taco seasoning; add different combinations of greens and other vegetables; or add nondairy sour cream.
Recipe courtesy of Dr. Anna Cabeca.
