Vegan Mexican Street Corn Nachos with Cashew Cheese | Choosing Balance
Vegan Mexican Street Corn Nachos with Cashew Cheese
15 mins prepServes 3
A Vegan version of Mexican Street Corn paired with sweet potato nachos + cashew cheese! This doesn’t look half as good as it tasted. You can make a batch of the cheese beforehand to cut down on time + just use tortilla chips for the nachos!
First, for the Cashew Cheese Sauce, soak 1 cup of cashews for at least 4 hours or overnight. Once soaked, combine the 1 cup soaked cashews, 1 cup water, 2 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp sea salt, and 1/2 tsp chipotle powder in a blender or food processor and purée until smooth.
For the Vegan Mexican Street Corn Dip, drain the 1 can of corn and heat it in a small pan or in the microwave. Add the heated corn to a bowl. Then add 2 tbsp vegan mayo, 2 tbsp nutritional yeast, 1 tsp garlic, 1 tsp chili powder, 2 tbsp hot sauce, and cilantro. Mix all the ingredients together with a spatula.
Serve the Mexican Street Corn Dip and Cashew Cheese Sauce over cooked sweet potatoes or tortilla chips.
