Harissa Cashew Butter Cheese? That's nacho cheese or is it? With our super easy recipe you can have fancy nachos that can be vegan friendly if that's your thing. Our version used dairy products that can either be omitted or substituted with dairy-free alternatives.
Tortilla Chips(the sturdier the better!)
1 cup black beans
Salsa(local is best and we love Portland's own Hot Mama Salsa)
Small can sliced black olives
Small can sliced or whole pickled jalapenos
2 cups shredded monterey jack cheese (optional)
1/4 cup sour cream (optional)
1-2 Avocados(sliced or made into guacamole)
1/4 cup finely diced white onion
1/4 cup Harissa Cashew Butter
Preheat oven to 350. Arrange chips on sheet tray and cover with shredded cheese. While oven is heating prepare simple guacamole combining avocados, onion, chopped cilantro, salt and juice of one lime. Mash all the ingredients together and add more lime juice, salt or cilantro as desired.
Once oven heated, place chips in oven and bake for 5-7 minutes until cheese melted or until chips warmed if omitting cheese. Take a small saucepan and scoop in cashew butter with juice of half a lime, adding the rest of the lime if needed. Warm on low heating combining lime juice with cashew butter until it has thinned out and has a texture reminiscent of nacho cheese. Once the cashew butter has been warmed through and has that velvety nacho cheese feel, turn off heat and leave on stove to stay warm.
Remove tray of chips from the oven and let the assembly begin! We started with the nacho Harissa Cashew Butter cheese, especially if not using shredded cheese, and then added layer after layer of ingredients. Our finished nachos are in the picture and video below. Customize nachos as you please and enjoy immediately!