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Details

• Servings: 10
• Serving Size: 1/4 cup

Cashew Sauce

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Ingredients

• 1/4 cup raw unsalted cashews
• 1/2 cup water
• 1 tsp fresh lemon juice
• 1/8 tsp salt
• 1 Tbsp fresh minced cilantro, plus additional for garnish
• 1 Tbsp minced fresh scallions
• 1/2 tsp garlic powder
• Black pepper to taste

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Preparation

1. In a bowl, cover the cashews with about 2 inches of warm water. Soak for at least 4 hours, or up to 8 hours.
2. Drain and rinse the cashews. In a blender, add the cashews, 1/2 cup water, lemon juice and salt. Purée, adding more water as needed for desired consistency. Transfer to a bowl and add the cilantro, scallions, garlic powder and black pepper. Stir to combine. Set aside.

Nachos

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Ingredients

• 1 Tbsp olive oil
• 4 cups cauliflower, cut into bite-size pieces
• 1/4 cup cashew sauce (see above)
• 4 Tbsp hot sauce, or to taste
• 10 oz baked tortilla chips

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Preparation

1. Preheat the oven to 400°. In a large skillet, heat the oil over medium heat. Add the cauliflower and cook, stirring frequently, until it is tender and starts to brown, about 8 to 10 minutes.
2. In a small bowl, combine 1/4 cup of the cashew sauce with the hot sauce. Add the hot sauce mixture to the pan with the cooked cauliflower and toss to coat the cauliflower.
3. On a large rimmed baking sheet, arrange the tortilla chips in one layer. Spread the cooked cauliflower over the tortilla chips. Bake for about 5 minutes, to warm the chips.
4. Remove from oven, and top with a drizzle of the remaining 1 to 2 tablespoons cashew sauce, avocado, radishes, tomato, scallions, jalapeño if using, and additional cilantro and lime wedges for garnish.

Toppings

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Ingredients

• 1 avocado, pitted, peeled and sliced
• 3 radishes, thinly sliced
• 1 tomato, chopped
• 2 Tbsp chopped scallions
• 1 jalapeño pepper, thinly sliced (optional)
• Lime wedges and for garnish

Nutrition Facts

Calories	190
Total Fat	7g
Sat Fat	1g
Sodium	469mg
Total Carbs	27g
Fibers	5g
Sugars	1g
Proteins	4g