Try these super easy, very tasty vegan nachos to punch up your Taco night!
1 bag tortilla chips
Jack Fruit Nacho Topping (see recipe below)
Queso Blanco (see recipe below)
Pour chips onto plate or tray.
Load nachos with jack fruit, guacamole, corn salsa, and mango salsa (use one or all of these toppings as desired)
Spoon Queso Blanco over top
Serve and enjoy!
Jack Fruit Nacho Topping
4 tablespoons oil, divided
1 medium onion, diced
½ jalapeno, seeded, diced finely
4 cloves garlic, grated or chopped finely
2 cans Jack Fruit in brine, drained and shredded with fingers
2 teaspoons cumin
1 teaspoon coriander
½ teaspoon smoked paprika
2 tablespoons chili powder
1 teaspoon garlic powder
¼ teaspoon oregano
¼ teaspoon salt
¼ crushed red pepper or cayenne
¼ cup of vegetable broth
Sautee onions and jalapeno in 1-2 tablespoons oil until soft.
Add garlic, shredded jack fruit and seasonings. Sautee two minutes.
Add vegetable broth and cook until liquid is absorbed. Set mixture aside.
Heat a cast iron skillet with 2 to 3 tablespoons of oil, heating oil until is shimmering but not smoking. Add Jack Fruit mixture and press down leaving until browned and crispy. Flip and brown on the other side. Use on nachos, in tacos or burritos.
Vegan Queso Blanco
1 cup of boiled yellow potatoes (about two medium potatoes)
¾ cup raw cashews, soaked overnight then drained
1 cup vegetable broth
1 tablespoon lemon juice
1 cup full fat canned coconut milk
1 tablespoon pickled jalapeno juice
4 cloves of garlic
2 tablespoons nutritional yeast
1 teaspoon of garlic powder
1 teaspoon cumin
1 teaspoon salt
Put all ingredients in a blender and blend until smooth. If thicker consistency is desired, heat over medium stirring constantly. Can be stored in the refrigerator for up to five days.
Recipes by Karen Pope