Nachos Supreme

It's football Sunday and as is usually the case my husband is tied up in front of the TV all day rooting on his team, managing his fantasy football league and being a typical male football junkie.  In an effort to make dinner that is in line with football Sunday food I decided to try a vegan version of nachos complete with "cheese" sauce.  He devoured it so I have to assume it was good even to a meat and potatoes sorta guy.

And, in classic form, I was unable to follow my own recipe (man, I am bad at following directions). So, the cheese sauce is slightly altered from what I had expected but the result is unexpectedly good (and a lot healthier, too). I used the same cheese sauce recipe as I used for my "More Mac and Cheese" recipe a few posts back but I inadvertently left out the 2/3 cup of Earth Balance Buttery spread.  The result was still excellent.  I wrote the recipe below to include it as an optional ingredient, but honestly, I did not even miss it!

I served this with some home made guacamole and I must say it was a perfect football Sunday snack/meal.



Nachos Supreme

For the nachos:
1/2 package of your favorite tortilla chips
1 can Hormel vegetarian chili with beans
1 cup water
2/3 cup Earth Balance Vegan Buttery Spread (optional)
1 cup red bliss potatoes peeled and cubed
1/4 cup carrots peeled and chopped
2 tbsp shallot, chopped
1/3 cup red onion peeled and chopped
1/4 cup raw cashews
1/4 tsp garlic, minced
1/4 tsp Dijon mustard
1 tbsp fresh lemon juice
black pepper and cayenne to taste
Vegan sour cream

For the guacamole
2 ripe avocados
Juice of 1/2 lime
1/4 cup fresh salsa (I used store bought)
1/4 cup fresh cilantro chopped
salt to taste

To make the nachos:
To make the cheese sauce add one cup of water, the potatoes, shallots, onion carrots to a pot.  Bring to a boil. Once boiling reduce heat and simmer covered for about 15 minutes until vegetables are very soft.  Add vegetable mixture including the water to a food processor along with the Earth Balance (if you want to use it), cashews, garlic, mustard, lemon juice, salt, pepper and cayenne. Pulse until very smooth.

On an oven safe plate arrange about a half package of tortilla chips and cover with the can of vegetarian chili and cheese sauce (I used about 3/4 of the mixture). Place into a 350 degree oven and heat for 10-15 minutes until heated through.  Top with some fresh salsa and your favorite vegan sour cream. Serve with guacamole for dipping.

To make the guacamole
Cut the avocados and place the flesh in a bowl. Add the rest of the ingredients and mash with a fork to desired texture. I like mine a bit on the chunky side.