BLACK BEAN TEMPEH NACHOS WITH CASHEW CHEESE

SERVES 4 PORTIONS

FOR THE CASHEW CHEESE

3⁄4 cup raw cashews, soaked from 1 hour to overnight and drained

1 tbsp nutritional yeast

1 tbsp tapioca starch or tapioca flour (they are the same thing)

1⁄2 tsp garlic powder

1⁄2 tsp onion powder

1 tbsp lemon juice

1⁄2 cup water

FOR THE TEMPEH NACHOS

283g – 510g (10oz – 18oz) tortilla chips

1 15-ounce can black beans, drained and rinsed

1⁄2 cup diced red onion

1 Roma tomato, diced small

8 ounces tempeh, diced very small

1 hot chili pepper, sliced thin crosswise

2 tbsp raw shelled hempseed

1 avocado

Juice from one lime

NUTRITIONAL VALUES

Calories: 944kcal
Fat: 33.7g (6.7g S.Fat)
Carbs: 124g
Protein: 45.9g
Sugar: 6.7g
Sodium: 57mg

METHOD

CASHEW CHEESE:
In a blender, combine all the cheese ingredients and blend until smooth. Put the blended mixture in a small saucepan. Cook, stirring constantly, until the sauce thickens slightly. It will take between 5 and 10 minutes. Remove from the heat and set aside to cool slightly.

TO ASSEMBLE THE NACHOS:
Arrange all the chips on a platter. Black beans should be sprinkled on top of the chips. Make a cashew cheese smear on top. Sprinkle the top with the red onion, tomato, tempeh, chili pepper, and hempseed.

Dredge the avocado in lime juice after dicing it. Diced avocado should be sprinkled on top of the nachos.