Oooo La La Mexico (Part 2)

This is the first time I've done a 2 parter post. How are you liking it? I feel very mysterious and secretive right now. And here is a new fact about me: I cannot in anyway keep a secret. So here I am posting this 2 days later! So much for suspense! I set up the first post with a recipe from the heart of the Sayulita kitchen, and this round I plan on sharing a Mexico inspired recipe straight from the heart of my LA kitchen.

The daily view in Mexico, I think I could forfeit cashews for this ;) 

While cooking in Mexico there were certain kitchen staples that I missed terribly! Apparently nutritional yeast isn't oh so common in Sayulita nor cashews, so this vegan was going through a few withdrawals... cheese, cheese everywhere and not a "z" in sight. <-That is my clever way of saying there wasn't any cashew cheeze for me to devour. Just want to make sure I don't lose you guys with my 'stellar' humor. You can't tell but I definitely am having a nice chuckle to myself right now, ah to entertain oneself... 

Upon my return to my cozy kitchen in LA I rounded up cashews, nutritional yeast, and some of my favorite nacho makings. I became determined to make the best nachos in all the land as it is awfully hard to watch others eat nachos and not be able to have a bite. Whoever invented nachos is a dangerously brilliant human. Corn chips with tons of wonderful toppings, need I say more? I think not.

N-N-NACHOS

serves 4-6 as a side

gluten free

Cheeze Ingredients:

2 cups cashews

1 1/2 cup original unsweetened hemp milk

1 cup nutritional yeast

1/4 cup cilantro

1/2 a red bell pepper

2 tablespoons arrowroot powder

2 tablespoons ground flax

1/2 teaspoon onion powder

Juice from half a lemon

salt and pepper for taste

*Optional half a jalapeno for spice

Toppings:

My favorite salsa (http://delishdishchronicles.blogspot.com/2012/07/heirloom-affair.html)

Avocado (I mashed up one avocado with a little salt and pepper)

*Can add beans and/or rice for a more filling nacho plate

Chips:

I used Quinoa Black Bean corn chips from Trader Joe's (Gluten Free) 

Place all the cheeze ingredients in a blender or food processor, and blend away! Keep going till you get a nice creamy cheeze texture. Once blended pour into a pot, and warm up on medium heat. Stirring constantly so it doesn't stick to the bottom of the pot. When your cheeze is nice and warm it is ready to act like your nacho cheeze. 

Assemble: Place your chips on the plate, pour the cheeze all over and then top with anything and everything you like on your nachos. Serve immediately. You and your lucky guests will probably end up fighting over who gets to lick the plate ;)

Eat, drink be merry! 

Eat, sleep, surf, plant and think about life and love. You said it Sayulita!