Heart Healthy
Nachos don’t have to be dripping with cheese and sour cream to be delicious. These vegetarian nachos are made with buffalo roasted cauliflower and creamy cashew sauce for a kick of flavor without a lot of fat. Healthy toppings make this vegan appetizer a great alternative to fast food nachos.
Ingredients
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1/4 cup raw unsalted cashews
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1/2 cup water
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1 tsp fresh lemon juice
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1/8 tsp salt
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1 Tbsp fresh minced cilantro, plus additional for garnish
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1 Tbsp minced fresh scallions
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1/2 tsp garlic powder
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Black pepper to taste
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1 Tbsp olive oil
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4 cups cauliflower, cut into bite-size pieces
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1/4 cup cashew sauce (see above)
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4 Tbsp hot sauce, or to taste
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10 oz baked tortilla chips
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1 avocado, pitted, peeled and sliced
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3 radishes, thinly sliced
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1 tomato, chopped
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2 Tbsp chopped scallions
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1 jalapeño pepper, thinly sliced (optional)
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Lime wedges and for garnish
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Preparation
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- In a bowl, cover the cashews with about 2 inches of warm water. Soak for at least 4 hours, or up to 8 hours.
- Drain and rinse the cashews. In a blender, add the cashews, 1/2 cup water, lemon juice and salt. Purée, adding more water as needed for desired consistency. Transfer to a bowl and add the cilantro, scallions, garlic powder and black pepper. Stir to combine. Set aside.
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- Preheat the oven to 400°. In a large skillet, heat the oil over medium heat. Add the cauliflower and cook, stirring frequently, until it is tender and starts to brown, about 8 to 10 minutes.
- In a small bowl, combine 1/4 cup of the cashew sauce with the hot sauce. Add the hot sauce mixture to the pan with the cooked cauliflower and toss to coat the cauliflower.
- On a large rimmed baking sheet, arrange the tortilla chips in one layer. Spread the cooked cauliflower over the tortilla chips. Bake for about 5 minutes, to warm the chips.
- Remove from oven, and top with a drizzle of the remaining 1 to 2 tablespoons cashew sauce, avocado, radishes, tomato, scallions, jalapeño if using, and additional cilantro and lime wedges for garnish.
Nutrition Facts
Serving size:
1/4 cup
Per Serving:
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 469mg
Carbohydrates: 27g
Fiber: 5g
Protein: 4g
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Date Last Reviewed: September 11, 2020
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Medical Review: Jane Schwartz, RDN, CLT
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