Who doesn’t love nachos?! They have sooo many delicious elements!! They’re zesty, creamy, crunchy and messy to eat in the most enjoyable way!! Unfortunately, they aren’t usually the healthiest thing to devour like we want to.
Lucky for you (and me!), I came up with the guilt-free version! And I must say, they taste way better than any nachos I’ve ever had. The queso and sour cream are both cashew-based, making a satisfying meal that’s full of healthy fats and protein!
Not only are these creams plant-based and totally healthy for you, they are insanely delicious!! The queso is zesty, cheesy and absolutely addictive! It’s the perfect balance of tasting rich and clean. I could eat it by the spoonful! The same goes for the sour cream. It’s perfectly tart and deliciously creamy. They’re tasty on nachos as well as tacos, potatoes or as a dip for veggies!
If you give this recipe a go, let me know! Tag @bunnysbite on Instagram and Facebook to share your results with me!! (:
Cashew Queso and Sour Cream Nachos (V/GF)
These nachos are creamy, cheesy, zesty, crunchy and wonderfully messy to eat, but actually healthy for you!! The cashew-based creams are packed with both protein and flavor, making a meal that satisfies your taste buds and your body!
Ingredients
Sour Cream
- 1 cup raw cashews , soaked in water for at least 6 hours
- Juice from 1 lemon
- 1 green onion , chopped
- 2 tbsp water (+ more for a runnier consistency)
- 2 tsp apple cider vinegar
- 1/2 tsp himalayan salt
Queso
- 1 1/2 cups raw cashews , soaked in water for at least 6 hours
- 1/4 cup pickled jalapeños
- 2 tbsp nutritional yeast
- 1 tbsp chipotle in adobo sauce
- 1 tbsp olive oil
- 1 tbsp unsweetened nondairy milk (+more for a runnier consistency)
- 2 tsp pickled jalapeños juice
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp turmeric
- 1/4 tsp paprika
Instructions
Sour Cream
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Soak the cashews in water at room temperature for 6 hours or until soft.
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Drain cashews and place in a food processor or blender with the remaining ingredients and process/blend until smooth. Add an extra tablespoon of water at a time until you reach the desired consistency.
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Set in fridge for 10 minutes or more to allow the flavors to marry.
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Store leftovers covered in the refrigerator.
Queso
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Soak the cashews in water at room temperature for 6 hours or until soft.
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Drain cashews and place in a food processor or blender with the remaining ingredients and process/blend until smooth. Add nondairy milk 1 tbsp at a time until you reach the desired consistency.
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Serve right away and store leftovers in the refrigerator covered.
If you liked this recipe, you might also like my Loaded Potato Nachos, Cashew Mozzarella Quesadilla with Mango Pepper Sauce and my Pecan Chorizo!
