Serves: 5

Ingredients:

For the Chili Lime “Cheese” Sauce:

  • 1 waxy potato (we used Yukon gold), diced into very small cubes
  • 1/2 yellow onion, diced
  • 1 tablespoon grapeseed oil
  • 1/4 teaspoon salt and more to taste
  • 1/2 teaspoon garlic powder
  • 1 cup vegetable broth
  • 1 cup cashews
  • 4 tablespoons nutritional yeast
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon turmeric
  • Juice from 2 limes

 

For the Nachos:

  • 1 bag organic blue corn chips
  • 1/2 can refried beans, mixed with 1Tbs water
  • 1/2 can organic corn
  • 1 can diced Hatch chilies
  • 1 cup chili lime “cheese” sauce (recipe above)
  • 1 package Loco Chipotle Sunshine Burgers, cooked per package instructions and crumbled
  • 1 avocado, sliced
  • Salsa
  • Cilantro

 

*Sauce inspired by Robin Robertson’s Mac and Chard from 1000 Vegan Recipes

 

Directions:

For the Chili Lime “Cheese” Sauce:

Place the onion and potato in a heavy bottom pan with the grapeseed oil and cook on medium heat. Add salt and garlic powder and stir frequently until onions begin to become translucent.  Add the vegetable broth and bring to a simmer.  Cover and cook until the potatoes become tender.

Using a blender, grind the cashews into a powder.  Add the potato, broth and onion mixture, yeast, cumin, cayenne pepper, turmeric and lime juice.  Blend until smooth.  If more liquid is needed, add water or broth 1 tablespoon at a time until a smooth sauce forms. Depending on the saltiness of your broth, add more salt as desired.

This recipe makes extra chili lime cheese sauce, so feel free to add more sauce to the nachos if you like your nachos extra saucy.  Or use the extra sauce to create another big game snack – raw veggies with dipping sauce!

 

For the Nachos:

Preheat the oven to 425°F.

Spread the corn chips on a baking sheet.  On top of the chips place the beans, corn, chilies, cheese sauce, and Sunshine Burger crumbles. Bake for 10 minutes in preheated oven. Remove from the oven and let cool for several minutes, then transfer to a serving dish. Top the nachos with the avocado, cilantro, and salsa.