Vegan Cinco De Mayo Nachos


1/2 cups soaked Cashews* 8 hours soak

1/2 teaspoon salt

2 Tbs. Lemon Juice

Approx. 3/4 cup water

Soak the cashews overnight in water, rinse and add to blender with salt, lemon juice, and half the water. Start to blend on low, turning up the speed slowly. Add more water as necessary to keep mixture from pulling down to bottom of blender. Add more lemon juice and small amount of salt to adjust.

Add to squirt bottle for special affect.


2 cups Cashews

2 tbs Lemon Juice

1 Cup Nutritional Yeast

2-3 cloves minced Garlic

1/4 cup diced Onion

1/4 tsp Star dust/Chili Powder with Sugar

Approx 1 to 1&1/2 Cups Veggie Stock

1 Tbs. Turmeric

1/4 tsp Cumin Seed ground

Pinch Paprika

1 Chipotle Dried Pepper

Blend all ingredients, use spatula to push down the sides, add more stock as necessary to create a creamy texture put not watery. The chipotle pepper adds a great kick of heat so beware! This is a local Star dust spice so you don’t have to have this. As in all recipes adjust to your liking.


4 packages Filo Black Beans

Sauté in garlic, and chili powder.


Please see recipes on site.


Layer Chips on bottom, black beans, Nacho Cheese, Sour Cream, Salsa, and top with Guacamole and Pumpkin Seeds.

Happy Cinco de Mayo! Hope you enjoy this recipe anytime, it’s so good. On my trips to Los Angeles, one of my favorite dishes is the Nachos at Cafe Gratitude. The Sour Cream recipe is from their book, “I AM GRATEFUL”, and so delicious they also use it as a ricotta! It’s fun to make your own cheeses and so easy! Enjoy!

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