Vegan Nachos With Cashew “cheese”

Corn tortillas or tortilla chips 1 ripe avocado 1 lime, for squeezing 1 cup diced tomato ½ cup diced white onion ¼ cup chopped cilantro ½ jalapeño, chopped 2-3 scallions, chopped Black beans, as desired Sea salt Extra-virgin olive oil, for drizzling

Ingredients

For the cashew cheese (makes 1.5 cups): 1 cup raw cashews 1¼ cups water, divided 2 tablespoons agar (flakes or powder) 1 tablespoon tahini ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ cup lemon juice Sea salt

Ingredients

Preheat the oven to 400 degrees. Slice the corn tortillas into quarters and spread them on a parchment-lined baking tray. 

Preheat the oven to 400 degrees. Slice the corn tortillas into quarters and spread them on a parchment-lined baking tray. 

Make the cashew cheese: Soak the cashews in 1 cup water and set aside. Combine the agar and the remaining ¼ cup water in a saucepan and bring to a boil.

Put the cashews and soaking water, tahini, garlic powder, onion powder, and lemon juice in a blender and puree. 

Add the agar mixture and blend for 3-5 minutes until the mixture starts to thicken.

Salt to taste, and refrigerate the “cheese” while you assemble the rest of the nachos, allowing it to thicken while it rests.

Make the taco "meat": Combine the TVP, ½ cup water, soy sauce, olive oil, cumin, coriander, garlic powder, and onion powder in a small saucepan and bring to a boil.