Name: Vegan Nachos with Jackfruit
Prep time: 15 min
Cook time: 20 min
Yield: 3-4 Servings
Ingredients: 2 tablespoons water; 1 tablespoon taco seasoning, gluten-free; ¼ teaspoon cayenne powder, optional; 1 can (14-ounce can) of green jackfruit in brine; ½ cup Forager Project Unsweetened Plain Cashewmilk Yogurt; ½ cup cashews, soaked in hot water for 10-15 minutes; 1/2 teaspoon garlic powder; 2 tablespoons nutritional yeast; 2 teaspoons taco seasoning or chili powder; 1/4 teaspoon turmeric powder; Salt and pepper to taste; 1-2 tablespoons water to thin, optional; 8 ounces tortilla chips, about half a large bag, gluten-free; ¼ cup red onion, sliced thinly; ⅓ cup cherry tomatoes, chopped; ¼ cup pickled jalapeños, sliced, add more if you like spice; ½ cup salsa; ⅓ cup Forager Project Sour Cream; 2 tablespoons fresh lettuce or cilantro, chopped; 1 avocado, peeled, pitted, and sliced

Loaded with a spicy jackfruit and topped with a creamy vegan queso, red onions, jalapeños, avocado, tomatoes, and fresh lettuce, these vegan nachos are an easy and delicious way to spice up your summer entertaining.

Prep Time: 15 minutes

Cook Time: 20 minutes

Serving Size: 3-4 Servings

Ingredients

2 tablespoons water
1 tablespoon taco seasoning, gluten-free
¼ teaspoon cayenne powder, optional
1 can (14-ounce can) of green jackfruit in brine
½ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
½ cup cashews, soaked in hot water for 10-15 minutes
1/2 teaspoon garlic powder
2 tablespoons nutritional yeast
2 teaspoons taco seasoning or chili powder
1/4 teaspoon turmeric powder
Salt and pepper to taste
1-2 tablespoons water to thin, optional
8 ounces tortilla chips, about half a large bag, gluten-free
¼ cup red onion, sliced thinly
⅓ cup cherry tomatoes, chopped
¼ cup pickled jalapeños, sliced, add more if you like spice
½ cup salsa
⅓ cup Forager Project Sour Cream
2 tablespoons fresh lettuce or cilantro, chopped
1 avocado, peeled, pitted, and sliced

Prep

Preheat your oven to 375º (190º C). Oil a 9” x 13 ” inch sheet pan with oil or line it with parchment paper.
Drain, rinse, and pat jackfruit dry. Place jackfruit in a medium bowl. Using your hands or a fork, shred the jackfruit chunks into bite-sized pieces. It should resemble a “pulled pork” texture. Add water, taco seasoning, and cayenne powder. Toss covering all the jackfruit.
Place the jackfruit on the baking sheet evenly and bake for 15-20 minutes.
Meanwhile, in a high-powered blender or food processor combine the queso ingredients together. Blend until smooth and creamy. To thin add a little bit of water. Taste and add additional seasoning if desired.
Heat a small pot on low. Pour the queso into the pot and heat for 1-2 minutes, stirring constantly, until warm. Be careful not to turn the heat to high, or the queso will burn.
Take the jackfruit out of the oven and add your chips. You can either move the jackfruit to a bowl and then layer it on top of the chips. Or you can move the jackfruit to one side of the pan and add the chips.
Lastly, add your toppings. Salsa, queso, sour cream, sliced tomatoes, onions, jalapenos, guacamole, and lettuce. Eat and enjoy!