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

vegan nachos with cashew cheez and lentils

Makes 2 servings

NACHO CASHEW CHEESE INGREDIENTS:

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

OTHER INGREDIENTS

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

OPTIONAL INGREDIENTS

Chopped onion or green onion
Chopped tomato
Salsa
Avocado
Lettuce
Cucumbers
Black olives
Veggie meat or burger crumbles

DIRECTIONS:

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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