So it’s obvious I’m not a vegan, but I do like to play around with vegan recipes from time to time and dairy is a big no-no for my stomach. Yesterday’s football game was the perfect excuse to remake these vegan nachos!
Siete Foods grain-free tortilla chips
1 small head of cauliflower (finely chopped)
1 tbsp Taco seasoning (salt, onion powder, garlic powder, paprika, cumin)
Cubed butternut squash
1/4 c Almond milk
1/4 c Nutritional yeast
Pico de gallo
Cook cauliflower and walnuts in a pan with olive oil on medium heat. Add taco seasoning and continue cooking until cauliflower has softened a bit (about 10 min). Boil butternut squash until soft. Then drain water and add butternut squash to a blender or food processor with salt, garlic powder, almond milk, and nutritional yeast. Blend until smooth and creamy.
Spread out chips on a pan and load up with your butternut squash cheese, cauliflower/walnut “meat”, then throw on avocado, pico de gallo, black beans, and olives!