Nachos

  • Snacks
  • Mexican
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Coriander cream salad dressing (makes 1 cup):

  • 1 cup soaked cashews
  • ¼ cup almond milk
  • Large handful fresh coriander
  • 1 lime, zest and juice
  • ½ tsp apple cider vinegar
  • ½ tsp onion powder
  • ½ tsp garlic powder

For salad:

  • 8 cup romaine lettuce, chopped
  • ½ cup red onion, finely chopped
  • 2 cup red cabbage
  • ½ cup frozen corn, thawed and drained
  • ½ cup black beans, rinsed and drained
  • 1 cup cherry tomatoes, quartered
  • 1 avocado, peeled and diced

FOR THE CHEESE SAUCE:

  • 1 cup raw cashews
  • 1 cup peeled and chopped carrots
  • 2 tbsp nutritional yeast
  • 2 tbsp fresh lemon juice
  • 1 clove garlic
  • 1¼ teaspoons fine-grain sea salt
  • ¾ tsp chilli powder
  • ½ tsp onion powder
  • ¼ to ½ tsp cayenne pepper, to taste

FOR THE DIP:

  • 1 cup (250 mL) chunky marinara sauce
  • 1 cup (250 mL) finely chopped sweet onion

  • 2 to 3 handfuls of baby spinach (about 3 ounces/85 g), roughly chopped

  • Corn tortilla chips

  1. Make the Cheese Sauce: Place the cashews in a medium bowl and add water to cover. Set aside to soak for at least 2 hours, or overnight if you have the time. Drain and rinse the soaked cashews.

  2. Preheat the oven to 200°C. Lightly grease a glass baking dish.

  3. Place the carrots in a small saucepan and add water to cover. Bring the water to a boil and cook the carrots for 5 minutes, or until just fork-tender. Drain.

  4. In a blender, combine the soaked and drained cashews, cooked carrots, nutritional yeast, lemon juice, garlic, salt, chilli powder, onion powder, cayenne (if using), and 2⁄3 cup (150 mL) water and blend until silky smooth, adding a splash of extra water if needed. Pour the sauce into a large bowl.

  5. Make the Dip: Stir the marinara sauce, onion, and spinach into the Cheese Sauce until fully combined. Spoon the sauce into the prepared dish and smooth out

  6. Bake for 25 to 30 minutes, uncovered.

  7. In a blender combine the salad dressing ingredients until smooth and creamy. Refrigerate until ready to use.

  8. Wash and chop your romaine into bite sized pieces and toss in a mixing bowl with the red onion and 1/2 cup of dressing. Put your dressed lettuce into your serving dish and add the red cabbage, tomatoes, and avocado on top.

  9. Combine the corn and black beans together and add that to the top of the salad. Drizzle with more dressing, if desired.

From http://www.hotforfoodblog.com/recipes/2014/8/11/the-big-taco-salad and http://plantpoweredkitchen.com/oh-she-glows-cookbook/