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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.

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Ingredients

Cashew Sauce
  • 1/4 cup raw unsalted cashews
  • 1/2 cup water
  • 1 tsp fresh lemon juice
  • 1/8 tsp salt
  • 1 Tbsp fresh minced cilantro, plus additional for garnish
  • 1 Tbsp minced fresh scallions
  • 1/2 tsp garlic powder
  • Black pepper to taste
Nachos
  • 1 Tbsp olive oil
  • 4 cups cauliflower, cut into bite-size pieces
  • 1/4 cup cashew sauce (see above)
  • 4 Tbsp hot sauce, or to taste
  • 10 oz baked tortilla chips
Toppings
  • 1 avocado, pitted, peeled and sliced
  • 3 radishes, thinly sliced
  • 1 tomato, chopped
  • 2 Tbsp chopped scallions
  • 1 jalapeño pepper, thinly sliced (optional)
  • Lime wedges and for garnish

Preparation

Cashew Sauce
  • 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.
Nachos
  • 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: 

Calories: 190

Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 469mg
Carbohydrates: 27g
Fiber: 5g
Protein: 4g

Serves 10