Nachos are typically made with corn tortillas, cheese, and jalapeños. Some nachos are elevated with other tasty accompaniments. Nevertheless, these nachos are VERY different and will be your new favorite nachos.
1 1/2 cups of raw cashews (place in a bowl)
Water (enough to slightly cover cashews)
2 tablespoons of corn starch
2 tablespoon of vegetable broth
1/2 package of Field Roast Vegan Italian Sausage
5 to 6 chopped banana peppers
1 organic Roma tomato chopped (1/2 cup)
1/4 cup chopped green onion
1/4 cup of sliced pitted kalamata olives
1/3 cup Daiya Mozarella cheese
1 package of Daiya Provolone slices (Slice into tiny slices, to resemble shredded cheese. About 1 1/2 cups)
1 frozen package of potsticker wrappers (thawed)
Canola oil for frying
Place almonds in a bowl with water to soak. Then chop Kalamata olives, tomato, green onions, banana peppers. Set the vegetables on a paper towel to soak up any liquids.
Then slice the Daiya provolone cheese to resemble shredded cheese. You need about one and a half cups. Set the cheese aside.
Take the casing off of two of Field Roast Italian sausages and place in a food processor. Pulse until sausage is ground.
Mix corn starch with vegetable broth in a small bowl and set aside.
Take a small saucepan and fill halfway with canola oil. Then place the pan on the stove and turn the heat to medium. Open the package of potstickers and cut them into fourths. They will look like mini tortilla chips. Working quickly with tongs, fry each potsticker. Be careful, because they tend to brown, you want them crispy, not brown. See the photo below. I went ahead and fried the whole package. They make tasty snacks.
The Cheese Sauce:
Next, place cashews and the water into a blender and grind cashew into a cream. I used a Nutribullet to make the cashew cream.
Place in a pan on med-low heat to warm. Add the cornstarch/broth mixture and stir until combined. Then add the Daiya provolone cheese and stir until melted. Next, add the Italian sausage crumbles.
Place chips on a platter, and add the Daiya Mozzarella shreds, then add about a cup of the sauce. Top with olives, tomatoes, green onions, and banana peppers. Serve warm.
Sending you love and light!