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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! 

Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Author Bunny

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

  1. Soak the cashews in water at room temperature for 6 hours or until soft.

  2. 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.

  3. Set in fridge for 10 minutes or more to allow the flavors to marry. 

  4. Store leftovers covered in the refrigerator.

Queso

  1. Soak the cashews in water at room temperature for 6 hours or until soft.

  2. 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.

  3. Serve right away and store leftovers in the refrigerator covered.