Cinco de Mayo-Style: Nacho Taco Salad

When I first started eating a more plant-based diet, I had this salad a few times a week. I still wanted to eat foods I loved, just make them more planty. And I LOVE nachos. To me, they are one of the most perfect plates of food. The mound of crunchy chips, the mix of hot cheese and cold veggies, and of course, avocado. For this version, I swapped out the super-fried corn chips for sprouted ones. I am obsessed with Way Better Snack’s version. All of their flavors are great, but I typically use the black bean one for this salad. Before I get called out by you die-hard planties…I know, I didn’t dehydrate these suckers myself. Sometimes a girl wants a chip that doesn’t take 16 hours to make, and I think these are just awesome.

The veggie and chip part, I had covered, but figuring out a nacho “cheese” was the question mark. I am not a fan of most fake cheeses. I think they have their place, but  they’re just not my thing. I had some great cashew cheese at Till on my Columbus, Ohio food tour (best ever!), so I started playing around in the kitchen and came up with a recipe inspired by theirs. Bump up the spice if you like by adding chili powder, cayenne, or even chipotle. But this can be a good base to get you started!

 

{Nacho Taco Salad}

For cheese:
1 cup soaked cashews (I like to soak them overnight)
1/4 cup nutritional yeast
4 ounce can of green chiles
1 teaspoon paprika
Dash of garlic powder
Salt to taste
*Optional: add cayenne, chipotle, or chili powder

Place everything in a blender and blend until smooth. Add extra spices for more heat. Pour into saucepan on medium heat and stir to thicken for about 5 minutes. Use right away or cover and store in the fridge up to four days.

For nacho salad:
Choice of greens (spinach, kale, romaine, mixed)
1/4 cup black beans
1/4 cup fresh diced or chopped tomatoes
1/4-1/2 avocado, cut into chunks
1-2 tablespoons fresh cilantro
10-12 sprouted chips
1/4 -1/2 cup cheese sauce (depending on your cheese-love)

Take 5 of your sprouted chips and lay in the bottom of a salad bowl. Spoon half of your warm cheese sauce onto the chips. Layer your greens, black beans, tomatoes, avocado, and cilantro on top. Add another layer of chips on top or around your salad. Spoon the remaining cheese on top. Dig in!