The Accidentally Vegan Nachos I Make Every Week | Weeknighting
Go to and use code BRIAN to get 20% off your first purchase! Thanks to Munk Pack for sponsoring today’s video. If you’re like me, you crave nachos OFTEN, but you may not be stoked on the way eating nachos often makes you feel. My answer to that is a healthier nacho that nails the flavors and textures you want in a nacho, but without the grease and regret. It’s accidentally vegan, but still hits the spot, especially on a weeknight.
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🔪MY GEAR:
VITAMIX BLENDER: f
10″ SAUTE PAN: k
SALAD SPINNER: 7
BOOS BLOCK CUTTING BOARD: D
IMMERSION BLENDER: 2
10″ CHEF’S KNIFE: 9
QUARTER SHEET PAN + RACK: x
MY FAV STAINLESS BOWL: 6
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RECIPE
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“CHEESE” SAUCE*
▪100g or about 1-1.5c raw unroasted, unsalted cashews
▪150g or 3/4c water
▪3g or 3/4tsp smoked paprika
▪5g or 1tsp salt
▪10g or ¾ Tbsp tomato paste
▪5-10g lime juice or juice of ½ lime
▪50g or 1/4c nutritional yeast
▪Additional 15-20g water if needed
Combine cashews and 150g water. Allow to soak for 15min. After soaking, add water and cashews to a blender followed by paprika, salt, tomato paste, lime juice, and nutritional yeast. Blend on high. Check texture of mixture and add 10-15g additional water if too thick. Continue blending until the mix is smooth and has a cheese saucey texture. Taste for seasoning and add more lime or salt if needed. *Note:a good blender is recommended to give you a silky, cheesy texture.
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REFRIED BLACK BEANS
▪3 15oz cans black beans
▪125g or ½ red onion, medium diced
▪50-60g or ½ large poblano, seeds removed, medium diced
▪10g lime juice, or juice of ½ a juicy lime
▪10g or 3-4 cloves garlic, minced)
▪Neutral cooking oil (avocado, canola, light olive oil
▪Salt
▪15g or 2.5Tbsp cumin
▪15g or 2.5Tbsp chile powder
Preheat tall-sided sauce pot over med-high. Add long drizzle of oil followed by diced onion, poblano, and a pinch of salt. Stir and allow to cook for about 2min. Add garlic. Stir and continue to cook for 2min. Once veg are beginning to soften and take on color, add cumin and chile powder. Stir and allow spices to bloom for about 30 seconds or until fragrant. Add in 2 of the three cans of black beans including juices in the can. Stir, reduce to med-low and simmer for 5-10 mins.
Off heat, puree bean mixture with immersion blender for about 20-30sec. Add in the 3rd can of (rinsed) black beans, about 10g lime juice, and a pinch of salt. Stir and taste for seasoning. Adjust to taste if needed.
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SAUTEED KALE:
▪1 large bunch of lacinato kale
▪Salt
▪Oil
Preheat medium saute pan over medium. Destem kale, cut into thin strips, and rinse well with water. Add a generous squeeze of oil to the pan, followed by the kale and a pinch of salt. Cover and cook over medium-medium high for 3min. Stir kale, recover, and cook for another 3 minutes. Kale is done when moisture has just about cooked off and it’s tender (not mushy) and still vibrant green.
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ADDITIONAL GARNISHES:
▪Chunky salsa
▪Cherry tomatoes (halved or quartered)
▪Sliced black olives
▪Pickled jalapenos
▪Avocado, diced
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THE BUILD:
I like to build my nachos in layers. Start with a handful of chips, then black beans, kale, and cheese sauce. Follow that with another layer of chips, black beans, kale and cheese. Top with chunky salsa, cherry tomatoes, sliced black olives, pickled jalapenos, and diced avocado.
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at:
bensound.com
#nachos #cashewqueso #weeknighting
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CHAPTERS:
00:00 Intro
00:33 soaking the cheese nuts
01:03 prepping the refried black beans
03:02 ad
04:15 making the “cheese” sauce
05:37 finishing the beans
06:44 sauteing the kale
08:22 building the ‘chos
09:29 let’s eat this thing!
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Recipe Video:
