Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook 40-Year-Old Vegan Cookbook makes raw vegan nachos from Rachel Carr’s new vegan cookbook, Modern Raw, today on LunchbreakLIVE. Rachel Carr is the chef at The Pizza Plant, a popular vegan pizza food truck! Check it out in SoCal!

Nachos that you can indulge yourself with, and feel good for eating them!

Raw Nachos that are delicious and good for you! Did we die and go to vegan heaven?? No need to pinch yourself. This is real! Sandra starts off by making a moderately spicy pico de gallo. You can add more jalapeno if you want to turn up the heat. Next, Sandra makes the nacho cheese sauce in her blender using cashews as the base. Sandra pours the cheese over her sliced bell peppers and loads up the nachos with avocado, corn, cilantro, optional cooked black beans, more jalapeno, and the pico de gallo she made earlier. You can also add plain coconut yogurt for extra creaminess, no cruel dairy needed. Sandra likes how Rachel gives you the option to add beans because they are packed with fiber to make you feel fuller and are just all-around good for you! Try making your own raw nachos at home with Sandra’s recipe below. They are so good you may not want to share!

Get your copy of Modern Raw!

Pizza Plant Website

For more great recipes Sandra’s 40-Year-Old Vegan website!

 

Sandra Sellani reports for JaneUnchained News Network.

Photo courtesy of Sandra Sellani.

 

Pico de Gallo

  • 1 c. chopped grape tomatoes
  • ¼ c. chopped red onion
  • ¼ c. fresh chopped cilantro
  • Juice of 1 lime
  • 1 jalapeno, chopped
  • Pinch of salt

Nacho Cheese

  • 1 c. cashes, soaked in water for two hours, then drained and rinsed
  • 1 c. seeded and chopped bell pepper
  • 2 T. nutritional yeast
  • 1 ½ tsp. cider vinegar
  • 1 ½ t. sea salt
  • ¼ c. water
  • 1 T. olive oil
  • ½ t. ground turmeric

To Assemble

  • 3 bell peppers (1 yellow, 1 orange and 1 red), seeded and cliced into large pices
  • 1 ear of corn, shucked
  • 1 (15-oz) can black beans, drained (optional, since the beans are not raw)
  • ¼ c. store-bought coconut yogurt
  • 1 avocado, ptted, peeled and cut into pieces
  • 1 jalapeno pepper, seeded and sliced
  • ¼ c. fresh cilantro, chopped

Directions

For the piceo de gallo, add the grape tomatoes, red onion, cilantro, lime juice, jalapeno and salt to a mixing bowl. Toss until well combined.

For the nacho cheese, in a blender, combine the cashews, bell pepper, nutritional yeast, vinegar, sea salt, water olive oil and turmeric.  Blend until smooth and set aside until ready to use. This will keep for up to 7 days in an airtight container in your refrigerator.

To assemble the nachos, on a tray, spread out the sliced bell peppers like tortilla chips.  Drizzle with the nacho cheese.  Top with the corn kernels, black beans, pico de gallo, coconut yogurt, avocado, sliced jalapeno and cilantro.  Add more nacho cheese, if desired.  Serve immediately.