These raw nachos were three days in the making! But they were totally worth it! I was inspired by my friend Ty over at Camera Phone Vegan. She’s been eating high raw lately and we both love nachos. So when she made raw vegan nachos with a cashew queso sauce, I HAD to try it!
I started out by making juice pulp crackers a couple days ago. I always save the pulp when I juice veggies in a bag in the freezer. I’ve tried a few recipes but the one I used this time is by far my favorite. I used this recipe and the only thing I changed was that I used a half teaspoon of granulated garlic instead of fresh garlic, and I made them in my dehydrator instead of in the oven. I dehydrated them for about 12 hours at 115 degrees F- flipping once after a few hours. They looked like this when I took them out:
I cut the crackers into wedges and then broke them in half for the ‘chips’ in my nachos. When I was ready to make the nachos I arranged them on a plate and topped with chopped romaine and red bell pepper.
Then I made the queso sauce! Holy Moly! This stuff is awesome. I kept eating it out of the blender with a spoon. I used Ty’s recipe found here. The only things I did different were to use a red bell pepper instead of yellow, I added a clove of garlic, and I added a 1/4 teaspoon cumin. I liberally drizzled the sauce over my nachos and it was beautiful!
I thoroughly enjoyed these raw nachos and I plan to make them again and again! I have leftover sauce that I think I’ll use as a dip for veggies or a salad dressing later this week. YUM!