Loaded nachos are always a good idea, and this vegan recipe full of fresh veggies and bold, herbaceous flavor is no exception. Try a bite of creamy cashew sauce layered with crisp cauliflower, chopped tomatoes, and jalapeños for a heart-healthy win.
Recipe yields 10 servings
In a bowl, cover the cashews with about 2 inches of warm water. Soak for at least 4 hours, or up to 8 hours.
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.
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.
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.
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.
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.
