Vegan nachos
Chef
Joseph Gadow
Hospital
Mayo Clinic Hospital
Cook time
45 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
Tortilla chips
1 pound butternut squash
2 cups raw cashews
1/2 cup shallots
1/3 cup garlic
1 cup nutritional yeast
4 tablespoons smoked paprika
2 quarts water
1 pound trumpet mushrooms, diced
10 Roma tomatoes
4 yellow onions
5 jalapeños
2 bunches cilantro
1 quart vegan cream
4 bunches cilantro
1 quart rice wine vinegar
1/3 cup salt
1 cup agave
3 red onions, sliced
1 pound butternut squash
2 cups raw cashews
1/2 cup shallots
1/3 cup garlic
1 cup nutritional yeast
4 tablespoons smoked paprika
2 quarts water
1 pound trumpet mushrooms, diced
10 Roma tomatoes
4 yellow onions
5 jalapeños
2 bunches cilantro
1 quart vegan cream
4 bunches cilantro
1 quart rice wine vinegar
1/3 cup salt
1 cup agave
3 red onions, sliced
preparation
Instructions
1. In a pot, add oil and sweat garlic and shallots. Once sweated, add butternut squash, cashews, and water. Let simmer until the butternut squash is soft. Blend in a Vitamix and add nutritional yeast and smoked paprika. Salt to taste.
2. Set the oven to 450°F and roast onions, tomatoes, and jalapeños for 20 minutes. In a Vitamix, blend the roasted onions, tomatoes, jalapeños, and cilantro. Salt to taste. In a pot, brown the mushrooms in oil. Once ready, add the salsa to the mushrooms.
3. In a Vitamix, add vegan cream and cilantro. Blend until smooth, then transfer to a squirt bottle.
4. In a pot, bring vinegar, salt, and agave to a boil. Place red onions in a third pan and pour the hot liquid over the red onions. Place in the refrigerator to cool.
5. Place tortilla chips on a plate. Drizzle butternut queso over the chips. Add the mushroom salsa over the top. Sprinkle with pickled red onions. Finish with cilantro cream.
2. Set the oven to 450°F and roast onions, tomatoes, and jalapeños for 20 minutes. In a Vitamix, blend the roasted onions, tomatoes, jalapeños, and cilantro. Salt to taste. In a pot, brown the mushrooms in oil. Once ready, add the salsa to the mushrooms.
3. In a Vitamix, add vegan cream and cilantro. Blend until smooth, then transfer to a squirt bottle.
4. In a pot, bring vinegar, salt, and agave to a boil. Place red onions in a third pan and pour the hot liquid over the red onions. Place in the refrigerator to cool.
5. Place tortilla chips on a plate. Drizzle butternut queso over the chips. Add the mushroom salsa over the top. Sprinkle with pickled red onions. Finish with cilantro cream.
