Vegan Queso Fundido

INGREDIENTS

Taco Meat

  • 3/4 cup walnuts, soaked for 30 min or more

  • 5 oz cremini mushrooms

  • 1/2 yellow onion, finely diced

  • 2 garlic cloves, minced

  • 1 tbsp ground cumin

  • 1 tbsp chili powder

  • 1/2 tsp red chili flakes

  • 1/2 tsp dried oregano

  • 1/2 tsp smoked paprika

  • as needed cayenne, garlic powder, onion powder

  • 2 tsp soy sauce

  • 1 tsp liquid smoke

  • 1 tbsp tomato paste

  • splash tabasco sauce

Nacho Cheese

  • 1 1/4 yukon gold potatoes

  • 1/4 onion, small diced

  • 1 cloves garlic

  • 1/4 red bell pepper (add to blender raw)

  • 1 tbsp tomato, small diced

  • 1/2 tsp lime juice

  • 1 tsp cilantro, julienned

  • 1 tsp jalapeno pepper, minced

  • 1/8 cup nutritional yeast

  • to taste salt, garlic and onion powder

  • dash hot sauce

Nacho Garnishes

  • 1/2 can cooked black beans

  • 1 avocado, small diced

  • 1 jalapeno, slices

  • 1 tomato, small diced

  • 1/8 bunch cilantro, chiffonade

Directions

Taco Meat

  1. Add mushrooms &soaked walnuts to food processor and pulse until ground meat consistency.

  2. Sauté onions until slightly browned and translucent then add garlic and cook until fragrant.

  3. Add mushroom walnut mixture and a splash of water to pan on medium heat.

  4. Add spices, soy sauce, tomato paste, hot sauce, and liquid smoke.

  5. Cook until browned and liquid has evaporated.

  6. Adjust seasoning to taste –can add lime and cilantro if desired.

Cheese Sauce

  1. Boil potatoes, onions, garlic and a pinch of salt in water until very soft.

  2. Add potatoes, onions, garlic, and all other ingredients to high speed blender.

  3. Add a splash of cooking liquid.

  4. Puree until smooth and adjust seasoning.

Assembly

  1. Layer tortilla chips with taco meat and cheese sauce.

A favorite of

Jessica Sigmundsson