Cheesy Tempeh Nachos
1 medium Russet Potato or other white fleshed potato
½ cup Raw Cashews
½ roasted red pepper
⅓ cup Water
⅛ cup avocado oil or other mild tasting oil
¼ cup nutritional yeast
1 tbsp lemon juice
¾ tsp sea salt
1 clove of garlic
1 small shallot, diced
1 tbsp coconut oil
1 200g package of chickpea lentil or soy Tempea
2 tbsp tamari
½ tsp Sea Salt
¼ tsp chili flakes
1 tbsp Chili Powder
½ tsp cumin
¼ tsp Paprika
1 bag of Tortilla Chips
Mix of your favourite nacho toppings bell peppers, baked yam, green onion, chopped tomatoes, olives, hot peppers, cilantro hot sauce etc.
Cheese Sauce: If roasting your own red pepper, heat your oven to 400℉. Cut the pepper in half, remove stem and seeds. Place on a baking sheet, then drizzle the halves with oil. Roast for 20-25 minutes until the skin becomes charred. Remove from the oven and cool.
Peel the potato and dice into similar sized cubes. Add to a small pot of boiling, salted water. Once the water starts to boil, add your cashews to the pot. This will help soften them, making them easier to blend. Once the potatoes are soft, drain into a colander.
Add your cashews and cooked potatoes to the food processor, along with remaining ingredients. Blend until smooth. You can adjust the water amount until you get the consistency you like.
Tempeh: Heat the oil in a pan over medium high heat. Add the shallot and sauté for 3-4 minutes until soft. Then, crumble the tempeh and add the spices. Continue breaking up the tempeh as you stir and mix in the spices with a wooden spoon or spatula. Continue cooking for 5-10 minutes until you get the desired texture.
Nacho assembly: Finely dice the vegetables you’re using. Spread a layer of tortilla chips on a sheet pan lined with parchment. Drizzle cheese sauce evenly and sprinkle chopped veg and tempeh. Bake in a 400℉ oven for 10-15 minutes. Eat right away as the chips may become soggy over time.