Prep time: 15 minutes
Total time: 45 minutes
½ cup|85 grams raw cashews
1 large carrot, peeled and roughly chopped (about 4 ounces|118 grams)
1 large orange sweet potato, peeled and roughly chopped (about 9 ½ ounces|270 grams)
¾ cup|200 ml cashew milk
1 ½ teaspoons cayenne pepper
3 avocados, halved, pitted, peeled, and diced
½ cup|125 ml avocado oil
kosher salt and freshly ground black pepper, to taste
3 tablespoons canola oil
1 medium yellow onion, diced
1 (10-ounce|283 gram) bag Beyond Meat crumbles
1 teaspoon garlic salt
1 teaspoon onion powder
1 (17.5-ounce|496 gram) bag tortilla chips
3 pickled jalapeños, thinly sliced
2 large tomatoes, cored and diced
fresh cilantro leaves
- Bring a small saucepan of water to a boil and add the cashews. Remove from the heat and let sit for 30 minutes.
- Meanwhile, cover the carrot and sweet potato with water and add 2 tablespoons salt. Bring to a boil and cook until soft, 12 to 15 minutes. Drain, and transfer to a high-powered blender along with the cashew milk, 1 teaspoon cayenne pepper, and 1 avocado. Drain the cashews, discarding the water, and add those to the blender as well. Purée until smooth and, with the motor running, stream in the avocado oil and ¾ cup water. Season with salt and transfer to a saucepan. Keep warm over low heat.
- Heat the canola oil in a medium skillet over medium heat. Add the onion and cook until soft, 2 minutes. Add the meat, the remaining ½ teaspoon cayenne, the garlic salt, and the onion powder and ½ cup water. Bring to a simmer and cook until warmed through and the water has reduced, about 3 minutes. Season with salt and pepper and keep warm over low heat.
- Assemble the nachos: Layer ⅓ of the tortilla chips on a tray or platter. Top with ⅓ of the cheese, ⅓ of the meat, ⅓ of the jalapenos, ⅓ of the tomatoes, and ⅓ of the remaining avocados. Repeat with remaining ingredients and top with cilantro leaves. Serve with lime wedges.
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