NACHOS that are actually GOOD for you….. What?! Yes, it is possible friends!
This healthy vegan nacho recipe is based with raw living plant based “chips” and topped with yummy vegan “cheese”. These vegan nachos will leave you feeling good and wanting more!
There seems to be a lot of J fruits coming into the food medias eye, jackfruit, juniper berries, jicama. So in trying to keep ahead of the trends I have decided to share with you my nacho recipe which utilizes one of the J fruits I previously mentioned. Everyone has their own way to make vegan cheese and I love hearing about new ways to make cheesy gooey messes that taste delicious! So feel free to share your favorite! My recipe today strays away from the usual sweet potato and cashew cheese and instead chooses to promote red bell peppers and sunflower seeds.
Whether you’re a movies nacho gal, a homemade chef or an only with my margarita kinda friend these nachos are good for any occasion and really pull the room together in a way only nachos can. My favorite thing about sharing a plate of nachos with friends is the conversating and reaching arms and hands trying to find the cheesiest piece with the most toppings on it. I’ve seen some crazy chips topped with almost every topping known to man (okay….it was me, it was my chip).
The only downside to any plate of nachos is the tortilla chip, now nothing against the chip, well maybe a little against the chip, but the amount of calories, carbs and sodium in only one cup of tortilla chips is scary. Now if you’re like me you don’t eat just a cup of tortilla chips, we eat more than the serving size because nachos are addicting.
I personally never feel good after eating traditional tortilla chips. This led me to spend a lot of time thinking about what could be used to replace the chip in nachos. Now we’re getting somewhere, this is where the jicama comes in. Tada! The jicama is gonna act as our chip. I actually tried jicama chips at a friends house years ago so that’s where I got the idea! I can feel the eyebrows raising and the pulling away, all the way through the computer but let me tell you, it’s so surprisingly good and chip like. It blew me away when I tasted it and it’ll blow you away too!
Now what even is jicama, I’m gonna be honest when I walked into the store to try to find it I did not know what I was looking for. I googled it and it looks like a coconut but you know it’s not a coconut (but it could be). My first encounter looking for jicama took me around 30 minutes of looking at every produce item and potato and coconut only to at last give in and ask the cute gentlemen restocking the cabbage if they even carried jicama. The gentlemen looked at me in almost a pitying way and said it’s right there with a point to the produce that was literally right in front of my face. The jicama had been hiding from me and was not labeled, so look out for that cause its a sneaky fruit!
Okay, now that we’re jicama experts we can get into the grit and fun of this recipe. As always be sure to comment and post a picture of your creation, I can’t wait to see what toppings you all like on your nachos.
1 large jicama
1 red bell pepper
1 lemon (for juicing purposes)
1 cup of Sunflower seeds
3 tablespoons of nutritional yeast
1 sprinkle of paprika
1 sprinkle of cumin
salsa (your favorite kind or make your own)
1 can of black olives
1 avocado (or guacamole)
Tofutti brand sour cream (My favorite)
1. Okay we want to start by attacking the jicama. Originally I went at this with a potato peeler, but that really wasn’t working. So 20 minutes into attempting to peel it I decide to cut it in half and behold the skin peels right off. Literally, it will come right off if you cut it in half and pull. Now that you have two halves of peeled jicama, you want to cut it into very thin chip like slices. You should have about a plates worth of jicama “chips” now ready for toppings and cheese!
2. Now for the cheese, place your sunflower seeds into a pot and add about 1 cup of water and boil for around 10 minutes.
3. Drain the sunflower seeds and put them into a blender. Add in the nutritional yeast, lemon juice, 3 chopped scallions, 1 chopped bell pepper, paprika, and cumin. Blend until you have a smooth consistency.
4. Take your cheesy mix and pour generously onto your jicama chips. Now you can feel free to add whatever toppings you please. I chose to add sour cream, avocado, black olives, jalapenos and salsa. ENJOY :)