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:

  1. Prepare the Walnut Meat:
    1. Soak the walnuts in water for at least 2 hours or overnight. Drain and rinse.
    2. 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.
    3. Pulse until the mixture is crumbly and resembles ground meat. Set aside.
  2. Make the Coconut Sour Cream:
    1. In a small bowl, whisk together the coconut milk, lemon juice, apple cider vinegar, and salt.
    2. Refrigerate for at least 30 minutes to thicken.
  3. Assemble the Nachos:
    1. Preheat the oven to 350°F (175°C).
    2. Spread the tortilla chips on a baking sheet.
    3. Sprinkle the walnut meat evenly over the chips.
    4. Add the shredded Violife cheddar cheese on top.
    5. Bake in the oven for about 10 minutes, or until the cheese is melted.
  4. Add Toppings:
    1. Remove the nachos from the oven.
    2. Top with diced tomatoes, diced onions, sliced scallions, and chopped cilantro.
    3. Drizzle the coconut sour cream over the nachos.
  5. Serve:
    1. 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