Hippie Nachos with Smokey Cashew Queso Sauce
The inspiration for these nachos came from my Lentil Walnut Tacos from last week. The tacos were not only a hit in our household but at my parents house too. I got a text message from my dad a few days ago saying he was making the tacos and even had his cashews soaking before leaving for work in the morning. The only panicked text I received from him was later that afternoon.
“Where the hell do I find nutritional yeast at the grocery store?”
My dad does not strike you as someone who regularly soaks cashews and shops for nutritional yeast. I couldn’t help laughing out loud picturing him roaming the grocery store too embarrassed to ask for help. Anyhow, after gathering all of his ingredients he went home and made my mom dinner. The verdict was a home run. My folks loved the tacos and the smokey cashew sauce was a highlight. They sent me photos of their meals and it was really sweet. Love them!
Anyhow, these nachos are another great way to incorporate that awesome queso sauce. It seems silly to post this as a recipe since it’s pretty straight forward-beans, pickled jalapeños, red onions, radishes, queso and chips. We even topped our nachos with a little almond parmesan too just for the heck of it. Anyhow, these nachos are a great weeknight dinner when you’re short on time or just plain lazy. Also, if you make your queso sauce in advance this meal is on the table in 10 minutes!
Since tomorrow is Cinco De Mayo I thought today would be a great day to post this tasty number. Obviously these nachos taste best when served with one of my favorite margaritas.
Anyhow, I hope you all get to enjoy a margarita and nachos soon. Cheers from Tumbleweed Farm.
Hippie Nachos with Smokey Cashew Queso Sauce
Prep Time: 10 minutes Cook Time: 5 minutes Serves: 4
- 4-5 cups corn tortilla chips (non GMO)
- 1 1/2 cups cooked black beans, if from the can rinsed and drained
- 1/4 teaspoon ground cumin
- 3 Tablespoons pickles jalapeños
- 1/2 cup chopped red onion
- 3 radishes, thinly sliced
- 3/4 cup smokey cashew queso
- 1/2 cup chopped cilantro
- 1/4 cup almond parmesan cheese (optional)
- 1 teaspoon freshly squeezed lime juice
Preparation
- Preheat the oven to 425F. Lightly oil a baking sheet and evenly spread with the chips.
- In a bowl combine the beans, cumin, jalapeños, red onion, and radishes. Scoop mixture over the chips. Drizzle with the cashew queso sauce and place in the oven until everything is warmed through and chips are lightly browned. About 5 minutes.
- Remove from the oven and add chopped cilantro, freshly squeezed lime juice and optional almond parmesan cheese. Drizzle with additional queso sauce if necessary.
Notes
*I cook with a taste and feel method. Use this recipe as a guide and adjust measurements and ingredients as necessary. *Have fun in the kitchen.
Yours is my favorite blog and I look forward to every post. I love reading about your farm and seeing the photos of your lives plus your recipes are mouthwatering. Thanks for sharing your life, it’s a true inspiration to me.
Your cashew queso was delicious! I changed it up a bit: used lime instead of lemon, the spice mix was ½ tsp of smoked paprika and ½ tsp of chipotle powder, and I didn’t add any nutritional yeast because I don’t care for the taste. After having it in on my own plate of “hippy nachos” I was mentally listing different ways I could use it for lunch and dinner over the next week. Yes, thank you for sharing your recipes. I have yet to be disappointed with any of them.
so happy you loved the sauce. Your version sounds fantastic. I love how you made it your own. I always encourage folks to use my recipes as guides and tweak them where they need to. Thanks for the lovely comment and for following along on the blog!