With the cleaner eating happening in my kitchen I was of course having cravings…Duh, of course they would. Not even a week out and the craving hit. Pff. I decided to make something that is terribly addicting and normally decadent and traditionally calorific. Here are my cleaner Zucchini Nachos, Cashew Queso and Guac.
I saw the picture for zucchini “nachos” on Pinterest but never actually clicked on to the link to see how to make them. I lost the pin in Pin-world but I couldn’t stop thinking about them. The jist I got of them was thin sliced zucchini and roasting. Easy enough. I washed and sliced the zucchini, then coated lightly with olive oil and a little salt. I roasted them at 450 degrees for 22 minutes. A slight browning and perfect to eat like that!
For the queso, I had gone looking for a recipe a couple months ago and emailed the recipe to myself. A pic of all the ingredients is below but you can go to Post Punk Kitchen to get the hows to-do’s for the queso. The whole process is pretty long…and I don’t have a lot of patience sometimes, so I eliminated a few. Like saute the veggies. And letting it thicken for 20 minutes. I also didn’t have any miso so that was eliminated, but as I don’t know what white miso tastes like I don’t know that it made a difference.
I did the first step for five minutes, but then didn’t want to waste time and just chopped the veggies and tossed everything (veggies and rest of ingredients) into the food processor. I let it rip for about five minutes. Then I put it in a pot, but only boiled for like fiveish minutes. It was runny, but still tasted awesome. One thing for sure though, is at whoo! is it spicy! Yum. Also, this recipe made a ton, so I will be adding it to more stuff in the future. Love that!
For the homemade guacamole it was super easy and I just utilized a few of the veggies from the queso. Two ripe avocado, 1/2 tsp salt, 1 tsp dried cilantro, seeds of one jalepeno, 1/8 minced red onion, and 1 teaspoon lemon juice. Using a fork I just mashed and mixed it all together. Oh. Yes, definitely making this guac more often.
Zucchini Nachos, Cashew Queso and Guacamole
2 Medium Zucchini, washed and sliced thin
2 Ripe Avocados, sliced
1/2 Tsp Salt
1 Tsp Dried Cilantro
1/8 Red Onion, minced
Seeds of 1 Jalepeno
1. Heat oven to 450 degrees.
2. Slice zucchini thinly and coat lightly with olive oil. Lay out on baking sheet and bake 20-25 minutes.
3. Following the directions Post Punk Kitchen process your vegan cashew queso.
4. Slice carefully and take out pit from avocado.
5. In medium bowl add avocado, 1/2 teaspoon salt, seeds from the jalepeno, 1/8 of the red onion minced, teaspoon dried cilantro, and 1 teaspoon lemon juice. Mash it together really well.
6. When queso is done stack your zucchini and cover with queso and guacamole.
7. Simple and easy – enjoy!
8 thoughts on “Zucchini Nachos, Cashew Queso and Guac”
My cravings are in full force too! This looks like a great way to soothe them (and it’s healthy)!
These really hit the spot. Spicy so I didn’t eat too fast, and the zucchini are low calorie so no guilt!
Really good one. I bet this could be a dressing for any kind of veggie salad or even a sauce for pasta! Miso is VERY salty to my taste, so you probably were just fine to omit it! I guess soy sauce can be substituted in a pinch. But I like yours. I also like spicy!
I am so stinking proud of you woman. And I really, really want to find this white miso stuff 🙂
Pingback: Crockpot Leftover Queso Chili | Fitting Into Vegan
Pingback: Creamy Cashew Mushroom Stroganoff | Fitting Into Vegan
Pingback: Food Should Taste Good | Fitting Into Vegan
Pingback: Vegan and Gluten-Free No Meat Nachos | Fitting Into Vegan