{"id":6190,"date":"2014-11-21T07:00:11","date_gmt":"2014-11-21T15:00:11","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=6190"},"modified":"2017-02-18T11:38:02","modified_gmt":"2017-02-18T19:38:02","slug":"loaded-nachos","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/loaded-nachos\/","title":{"rendered":"Loaded Nachos with Cashew Cheese and Maple-Chili Tempeh"},"content":{"rendered":"

Vegan nachos! I’ve made many a cashew cheese over the last few years, and each of them has a slightly different purpose. There are sauces for macaroni<\/a>, fillings for quesadillas<\/a>, a straight cashew cheese<\/a>, and quite a few others. But this one, oh, it’s just perfect. The right cheddary color, the right consistency, the right flavors. Everything. I just want to dip tortilla chips in it all day long, and drizzle it over tacos, and eat it by the spoonful. No matter how much I make, it just seems to disappear way too quickly. <\/p>\n

\"Loaded_Nachos\"<\/p>\n

And this nacho recipe is really one of my all-time favorites. It starts with the cashew-based nacho cheese<\/strong> that’s infused with smoked paprika… Then, we make some homemade baked tortilla chips<\/strong> from real corn tortillas which are super thick and crunchy… and that’s a good thing too, because if the chips were any less hefty they would simply cave under the deliciousness of our maple & chili glazed “ground tempeh” meat<\/strong>, nacho cheese, and other toppings. <\/p>\n

The crazy part is, you can throw this entire meal together, from scratch, in less than 20 minutes. Let’s do it: <\/p>\n

Makes 2 big servings (and extra cheese)<\/strong><\/p>\n

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Ingredients:<\/h4>\n
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