By Simran Timbadia
CAULIFLOWER VEGGIE PACKED NACHOS WITH A HOMEMADE VEGAN CHEESE SAUCE
CAULIFLOWER VEGGIE PACKED NACHOS WITH A HOMEMADE VEGAN CHEESE SAUCE
We make veggie based nachos almost weekly in our house. It takes a little time to prep all the chopped veggies but it makes a huge batch so you can eat it for days. I love meal preps like this because it saves time and helps you extend healthy eating into the week.
These may not be the type of nachos you can eat by hand but they are so delicious and such a fun way to get in more veggies.
If you enjoy this one, follow for more 🫶🏼
What you need:
1 cauliflower diced
2 tbsp avocado oil
A few pinches of salt
1 1/2 tsp smoked paprika
1 tsp garlic powder
1 cup zucchini diced
1 cup diced tomato
1 cup diced bell pepper
1 cup frozen corn
1 15 oz can black beans drained and rinsed
For the cheese sauce:
1 cup cashews
1 tsp garlic powder
1 lemon juiced
A few dashes of paprika
A dash or turmeric for color
1/3 cup nutritional yeast
About 3/4 tsp salt (adjust as needed)
A pinch of fresh ground black pepper
About 3/4-1 cup water
Start by preheating your oven for 425. Line a baking sheet with parchment paper.
Toss the cauliflower, oil, salt, paprika and garlic powder on the baking sheet.place in the oven for 25 minutes.
Then add the zucchini, bell pepper, tomato, beans and corn to a bowl and toss together. Remove the cauliflower from the oven and then spoon the veggie mixture on top of the cauliflower.
Place back in the oven for 15 minutes.
Meanwhile add the cheese sauce ingredients (using the smaller amount of water first) to a high speed blender or food processor. Blend and add more water as needed to thin. Its okay for it to be a little runny to pour over the nachos but you don’t want it watery (if it ends up a little runny just add more cashews).
Remove the nachos from the oven and pour the cheese sauce over the nachos. Place back in the oven for 2-3 minutes. Remove from oven and enjoy.
*option to use 2 heads of cauliflower and 2 cans of black beans id you want a big portion. Just adjust the seasoning and oil for the cauliflower.
Updated at: Sat, 24 Feb 2024 10:07:37 GMT
Nutrition balance score
Great
Glycemic Index
27
Low
Nutrition per serving
Calories1770.4 kcal (89%)
Total Fat94.1 g (134%)
Carbs162.4 g (62%)
Sugars33 g (37%)
Protein83.3 g (167%)
Sodium3614 mg (181%)
Fiber47.1 g (168%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1cauliflower
diced
2 Tbspavocado oil
3 pinchessalt
1 ½ tspsmoked paprika
1 tspgarlic powder
1 cupzucchini
diced
1 cuptomato
diced
1 cupbell pepper
diced
1 cupfrozen corn
1 x 15 ozcan black beans
drained and rinsed
1 cupcashews
1 tspgarlic powder
1lemon juiced
3 dashespaprika
turmeric
for color
⅓ cupnutritional yeast
¾ tspsalt
adjust as needed
black pepper
fresh ground
¾ cupwater
Instructions
Step 1
Start by preheating your oven for 425. Line a baking sheet with parchment paper.
Step 2
Toss the cauliflower, oil, salt, paprika and garlic powder on the baking sheet.place in the oven for 25 minutes.
Step 3
Then add the zucchini, bell pepper, tomato, beans and corn to a bowl and toss together. Remove the cauliflower from the oven and then spoon the veggie mixture on top of the cauliflower.
Step 4
Place back in the oven for 15 minutes.
Step 5
Meanwhile add the cheese sauce ingredients (using the smaller amount of water first) to a high speed blender or food processor. Blend and add more water as needed to thin. Its okay for it to be a little runny to pour over the nachos but you don’t want it watery (if it ends up a little runny just add more cashews).
Step 6
Remove the nachos from the oven and pour the cheese sauce over the nachos. Place back in the oven for 2-3 minutes. Remove from oven and enjoy.
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