![](https://ketosisguide.us/wp-content/uploads/2024/06/424977116_359371977025382_7767525950257947819_n.jpg)
Ingredients:
- Walnut Meat:
- 1 cup walnuts
- 1 tablespoon soy sauce or tamari
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- Coconut Sour Cream:
- 1 cup full-fat coconut milk (from a can)
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- Other Ingredients:
- Tortilla chips
- 1 cup shredded Violife cheddar cheese
- 1 cup diced tomatoes
- 1/2 cup diced onions
- 1/4 cup sliced scallions
- 1/4 cup chopped cilantro
Instructions:
- Prepare the Walnut Meat:
- Soak the walnuts in water for at least 2 hours or overnight. Drain and rinse.
- In a food processor, combine the soaked walnuts, soy sauce (or tamari), ground cumin, chili powder, smoked paprika, garlic powder, onion powder, and black pepper.
- Pulse until the mixture is crumbly and resembles ground meat. Set aside.
- Make the Coconut Sour Cream:
- In a small bowl, whisk together the coconut milk, lemon juice, apple cider vinegar, and salt.
- Refrigerate for at least 30 minutes to thicken.
- Assemble the Nachos:
- Preheat the oven to 350°F (175°C).
- Spread the tortilla chips on a baking sheet.
- Sprinkle the walnut meat evenly over the chips.
- Add the shredded Violife cheddar cheese on top.
- Bake in the oven for about 10 minutes, or until the cheese is melted.
- Add Toppings:
- Remove the nachos from the oven.
- Top with diced tomatoes, diced onions, sliced scallions, and chopped cilantro.
- Drizzle the coconut sour cream over the nachos.
- Serve:
- Serve immediately and enjoy!
Nutritional Facts (per serving):
The following nutritional information is an estimate based on a serving size of approximately 1/4 of the total recipe.
- Calories: 350
- Total Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 450mg
- Total Carbohydrates: 28g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 8g