Because what else are you supposed to eat on a Friday night besides nachos? Listen, it’s been one hell of a week. From work to work and more work, I needed to clean out my fridge, plus make the bomb vegan queso. Let me get right to the recipe so that I can continue eating!
Before you get started, really, the only recipe you’ll need here is for the queso. Everything else is really a method. Here’s what I mean. For the wheatberries, there really isn’t a recipe. I just boiled them in water until they were tender. Then, I drained them. I sauteed some garlic, onion, and bell pepper in olive oil until tender and added in the wheatberries. I then seasoned them with the taco seasoning from Cauliflower Street Tacos.
Then, that’s it. Done.
For the chips, you could use store bought. Or, if you’re like me and you have extra tortillas laying around, lay them on a sheet tray, spray them with cooking oil spray, and season them with some of the taco seasoning from above. Or, simple salt and pepper with a dash of garlic powder will do. And put them into a 350 degree oven for about 10 minutes until crispy.
See – done!
Now, for the quesoo. Here’s your recipe:
1/2 teaspoon of vegan butter
1/2 teaspoon of all purpose flour
1 cup of vegan half and half
1 pinch of salt
1 pinch of pepper
1/2 cup of vegan cheddar cheese
1 good pinch of garlic powder
1 good pinch of onion powder
1 good pinch of chili powder
Start by heating the butter in a skillet until it melts. Then, add in the flour and stir well. Cook the flour and butter together for about 60 seconds. Then, add in the remaining ingredients and turn the heat down to just above a simmer. The idea is for the queso to gently melt down and gently thicken. If you rush this, your queso will be grainy. Stirring frequently, this should take about 6 or 7 minutes. Then, you’re ready to assemble your nachos.
I just picked up some black olives, Peppadew peppers, scallions, cilantro, fresh lime, pre-made guacamole, and pre-made pick de gallo. Then, I assembled the nachos!!! Easy. Enjoy.
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