You can prepare the cheesy nacho sauce up to five days in advance.
MAKES 2 SERVING/ TOTAL TIME 30 MINUTE
- 1x 400g can chickpeas,
- 2 tablespoons salt-free tomato purée
- 2 teaspoons hot sauce
- 1 tablespoon coconut nectar
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon dried thyme
- salt and pepper to taste
- 3–4 tablespoon of cheesy nacho sauce
- 4 thick slices of sourdough
- 1 tablespoon vegan butter
- 1 large carrot, chopped
- 120g (1 cup) raw cashews,
- 190ml (¾ cup) soy or almond milk
- 30g (½ cup) nutritional yeast
- 2 teaspoons onion powder
- ½ teaspoon light miso paste
- 1 tablespoon lemon juice
- 2 teaspoons maple syrup
Cheesy nacho sauce:
Blend all the ingredients in a high-speed blender until smooth, creamy and no lumps remain. To serve, simply heat up in a small saucepan.
Store any leftovers in an airtight container for up to 5 days in the refrigerator. When re-using, simply thin out the sauce with a little plant-based milk to reach your desired consistency.
Prepare the chickpeas by frying the chickpeas, tomato purée (paste), hot sauce, maple syrup or coconut nectar and spices over a medium-high heat. Lightly press down on the chickpeas with a fork to break some of them up. (Leave a few whole.) Remove from the heat after a few minutes, season to taste, cover with a lid and set aside.
Heat the cheesy nacho sauce in a small saucepan.
1484 Kcal, 66g fat, 8g saturated fat, 28g fiber, 54g protein, 161g carbs