Daily Vegan Lunch for 30 March 2013: Nachos with Lentils and Cashew Cheez

vegan nachos with cashew cheez and lentils

Makes 2 servings


3/4 cup cashew cheese from the Stuffed Mushroom recipe
3/4 cup water
2 tablespoons nutritional yeast
1/2 teaspoon paprika
1/2 teaspoon turmeric (for color)
2 teaspoons taco seasoning (generic blend of cumin, chili powder, and garlic powder)
1 teaspoon onion powder


2 cups corn chips
1 cup lentils
2 cups water
1 veggie broth cube
1 tablespoon taco seasoning


Chopped onion or green onion
Chopped tomato
Black olives
Veggie meat or burger crumbles


Make cashew cheese into nacho cheese by mixing the thick cashew paste, nutritional yeast, and spices with water in a bowl. Set aside.

Cook the lentils by dissolving broth cube in water and then bringing lentils and broth to a boil on high heat in a soup pot, turning it down as soon as it boils to medium-low heat and covering. Allow the lentils to cook until they have absorbed all the water, about 20 – 25 minutes. Once the lentils are cooked, stir in the taco seasoning.

To serve, put a large handful of chips in the bottom of a bowl and top with lentils, cashew nacho cheese, and other toppings.

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