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    Loaded Summer Vegan Nachos

    Appetizers, Salads, Sides

    Perfect summer days call for these perfect Loaded Summer Vegan Nachos. We were feeling for some delicious appetizers to share with friends and family during those summer get togethers. Nachos with homemade cashew sour cream and fresh veggies sounded like a winner. 

    We are switching up the traditional sour cream, by making this delicious plant-based cashew sour cream. How many of you have had or even heard of cashew sour cream? It’s the perfect vegan friendly alternative that will add that creamy flavor, plus healthy fats and fiber.

    We whipped these up with some jalapeño, red onion, and avocado. There’s also a spicy kick from the chipotle peppers, which we blended with black beans. Black beans are one of our favorite plant-based proteins and also add fiber, B vitamins, potassium, iron, and other minerals.

    Enough with the chit chat, let’s get these Loaded Summer Vegan Nachos started.

    Let’s start by making our sour cream. Once the cashews are soaked, drain the water, rinse off the cashews, and blend with fresh water, apple cider vinegar, and lime juice. Add salt, to taste, and set aside. Line a small tray with the nachos and set aside. Add the black beans, chipotle pepper, and water to a food processor. Pulse until you get a paste-like consistency. Salt, to taste

    Scoop the black bean paste evenly onto the nacho chips. Now comes all of our toppings. Add the jalapeño, tomato, red onion, avocado, and radish on top. Then drizzle the sour cream onto the nachos, and finish with a splash of lime juice. Finishing touch? Add cumin, paprika, and chili powder, to taste. Enjoy!

    Nachos just got a gorgeous, plant-based makeover with these Loaded Summer Vegan Nachos! We’re thinking this is a great appetizer to bring to that next cookout. What types of veggies do you like to add to your nachos? What other healthy swaps do you make for your nachos? Drop us some thoughts below! xo

    Print
    Loaded Summer Vegan Nachos
    Servings: 4
    Ingredients
    Vegan Sour Cream
    • 1/2 cup cashews soaked in water for 2-3 hours
    • 1/4 cup water
    • 1 tablespoon apple cider vinegar
    • Juice of 1/2 lime
    • Salt to taste
    Loaded Summer Nachos
    • Nacho chips, we used ~4 cups
    • 2 cups cooked black beans
    • 1 chipotle pepper in adobo sauce
    • 1/2 cup water
    • 1/2 jalapeno, deseeded and sliced
    • 1 cup tomato, cubed
    • 1/4 red onion, sliced
    • 1/2 small avocado, sliced
    • 1 radish, thinly sliced
    • Juice of 1/2 lime
    • Cumin, paprika, and chili powder, to taste
    Instructions
    1. Let's start by making our sour cream. Once the cashews are soaked, drain the water, rinse off the cashews, and blend with fresh water, apple cider vinegar, and lime juice. Add salt, to taste, and set aside
    2. Line a small tray with the nachos and set aside
    3. Add the black beans, chipotle pepper, and water to a food processor. Pulse until you get a paste-like consistency. Salt, to taste
    4. Scoop the black bean paste evenly onto the nacho chips
    5. Now comes all of our toppings. Add the jalapeño, tomato, red onion, avocado, and radish on top
    6. Now drizzle the sour cream onto the nachos, and finish with a splash of lime juice
    7. Finishing touch? add cumin, paprika, and chili powder, to taste. Enjoy!
    Recipe Notes

    Best when enjoyed immediately

    5 Comments

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    Comments

    1. Patrick says

      June 28, 2017 at 8:11 pm

      Is there a good substitution that y’all would recommend for the apple cider? I tried apple juice yesterday (unfortunately not a lot of cider around during this season!) and it was great, but if there’s something that might work better, I’ll be sure to give it a try!

      Reply
      • Wendy says

        June 29, 2017 at 8:12 pm

        Hey! Just want to clarify that it’s apple cider vinegar vs apple cider. That was a key missing word LOL Hope this helps!

        Reply
    2. Jennifer says

      July 10, 2017 at 10:04 pm

      Do you use raw cashews for this?

      Reply
      • Wendy says

        July 11, 2017 at 1:26 pm

        yep! roasted works too though

        Reply
    3. Michsi says

      September 17, 2018 at 3:20 pm

      These look really good. I made something similar about two weeks ago. Love using black beans as the protein. I season them like their are “meat” I just need to clean it up with no dairy stuff next time.

      Reply

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    Crispy on the outside, oozy on the inside, we are Crispy on the outside, oozy on the inside, we are using @cabotcheese seriously sharp cheddar to make these bolitas de yuca for your superbowl turn up! A mouthwatering Dominican appetizer made with my favorite root vegetable, these bolitas feed a crowd and pair perfectly with Cabot cheddar, which is naturally aged and 100% lactose free. See below for the full recipe! #cabotcreamery 

Ingredients 
🧀 1 pound yuca, peeled and chopped into small chunks 
Salt
🧀1 tablespoon butter 
🧀1/2 jalapeño, seeded and finely chopped 
🧀1/4 teaspoon of garlic
🧀1/4 teaspoon of paprika 
🧀4 ounces of Cabot Seriously Sharp Cheddar Cheese, cut into small 1/2” chunks 

Directions:
🧀Preheat the oven to 450F.
🧀Bring a medium pot of salted water to boil and add the yuca. Boil for 30 minutes or until tender. Drain the yuca, remove all of the fibrous stems and add to a medium sized bowl. 
🧀Mash the yuca well with butter, jalapeño and spices until completely smooth. Adjust for salt and set aside until cooled. 
🧀Grab about 1 1/2 tablespoons of the yuca mix, put the cheddar cheese in the center and roll it up into a ball. Repeat for the remaining yuca and cheese. 
🧀Add the yuca balls onto a parchment paper lined baking sheet OR air fryer and spray with oil. Bake for 25 minutes (or air fry for 10-12 minutes) until crispy and browned on the outside. Enjoy on their own or with your favorite sauce! 

TIPS: 
👉🏽If the balls are extra sticky, wash and dry your hands throughout the rolling process - this will help. 
👉🏽If your yuca mash is bulky, add a little bit of water while mashing to make it smoother.
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You don’t want to miss an episode of our dating and relationships series! We are going to speak to everyone from @tenneshawood the founder of the first ever matchmaking firm dedicated to black professionals, to @loganury the author of How Not to Die Alone & director of relationship science at the dating app Hinge. And of course we can’t talk about relationships without talking about divorce, so we will interview @chautethompson, a counselor who helps couples and families grow healthier relationships.

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What is the number 1 trait to have in a satisfying relationship?
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1 thing you can do NOW to improve your relationship.

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