I am excited to be discussing nachos in this weekend’s So Many Cooks in the Kitchen show So Many Comfort Foods! – and we are now streaming not just to facebook but also YouTube and twitter. I have a draft of my section of the recipe document and will try to remember to link the whole document here once it is published. In it, I collected and named some references to “cheese” sauces that I have made in the past – bit.ly/veganCheeseSauce1, bit.ly/veganCheeseSauce2, bit.ly/veganCheeseSauce3, bit.ly/veganCheeseSauce4, and bit.ly/veganCheeseSauce5.
I also made a “cheese” sauce by blending 1/4 cup “raw” cashews, a small clove of garlic, between 1/8 and 1/4 cup water, 2T nutritional yeast, 1/2 t garlic powder, a small red bell pepper, 1 t lime juice, and a dash of salt (there was plenty leftover). I made nacho chips by taking tortillas, cutting them into triangles, and air frying them at 350°F and checking them after 3 minutes; they were almost done and another 30-45 seconds got them nicely browned (be careful as they can burn easily).
I served the chips, field peas, cheese sauce, and some salsa. On the side I had fresh tomato and broccoli.
Ideas for the future
Labels: Air “fried”, Beans, Instant Pot, So Many Cooks in the Kitchen