Loaded BBQ Jackfruit Nachos with "Queso" Sauce

Ok, i've done it! The ultimate, loaded, BBQ Jackfruit nachos! With a deliciously creamy cashew "queso" sauce. I've seen and eaten a lot of vegan nachos in my time, but this was hands down the best creation i've ever made. Smoky, fresh, cheesy, barbequey (not a word but you get it)...This dish is definitely a meal to make for friends and family to share during the weekend. I promise you it will leave you feeling so satisfied, you'll never even consider making another type of nachos again!

Ingredients:

• For BBQ Jackfruit:

• 500g of Jackfruit chunks

• 1 tbsp of oil ( i used coconut)

• 1/2 tsp of garlic powder

• 1/2 tsp of chilli powder

• 2 tbsp of BBQ sauce (vegan)

• 1/4 tsp of salt

For Nachos:

350g of Tortilla chips (1 bag)

1 1/2 cups of shredded vegan cheese

1 can of black beans

1/2 red onion, diced

Fresh toppings:

Cherry tomatoes

Sweet Corn

Avocado (smashed)

1 lime

For Kidney bean salsa:

1 can of red kidney beans

1 can of diced tomatoes

1 tsp of chilli powder

1/2 tsp of ground paprika

Salt and pepper to taste

For Queso Sauce:

2 cups of cashews (soaked)

1 lemon, juice

3 cups of water

1/2 cup of nutritional yeast

1/2 tsp of chilli powder

1 tsp of numeric

1/2 tsp of cumin

1/2 tsp of paprika

1/4 tsp of garlic powder

Pinch of salt

1 tbsp of Sriracha sauce (optional for spice)

Directions:

For Queso sauce:

1. Soak cashews over night, alternatively boil water and soak cashews for 10-15 minutes.

2. Place all ingredients in a food processor or high speed blender and blend on high until a smooth consistency has been reached.

3. Taste and add extra sriracha for spice.

4. Warm in a saucepan before serving and pour over nachos.

For Nachos:

1. Preheat oven to 180 degrees C.

2. Drain and rinse canned jackfruit. Break jackfruit apart into small shreds with hands.

3. Prepare all fresh toppings and set aside - slice cherry tomatoes, smash avocado and top with half lime juice, drain and rinse corn and set aside.

4. Heat 1 tsp of coconut oil over medium heat. Add jackfruit and after 2 minutes add in spices. Sauté for another minute before adding BBQ sauce. Stir to coat evenly and cook for another 4-5 minutes. Remove from heat and set aside.

5. Place 1/4 of tortilla chips in a baking tray or dish. Add in a layer of black beans, red onion and vegan cheese. Next add more tortilla chips and another layer of beans, onion and cheese. Finish by topping off with some tortilla chips, jackfruit, beans and onion.

6. Place in the oven and cook for 10 minutes.

7. Meanwhile, add red kidney beans, diced tomatoes and spices to a pan or pot. Simmer on medium until fragrant. Remove from heat once nachos are ready.

8. Remove nachos from oven and pour some Queso cheese sauce over and garnish with fresh toppings - cherry tomatoes, smashed avocado, lime and corn.

Additional notes: Store any leftover Queso sauce in an airtight container in the fridge. Add extra water to thin out when reheating.