Curry Jackfruit Nachos
Serves 4
30 mins prep
30 mins cook
60 mins total
Delicious Curry Jackfruit Nachos topped with Jerk Mushroom Bits, Curry Jackfruit, a creamy Nacho Cheese Sauce, and fresh Pico and Cucumber Chutney. A perfect blend of flavors for a vegan snack.
0 servings
tspcinnamon
tsppepper
tbspsalt
tspturmeric
tspallspice
tbspdried thyme
tspcayenne
cupraw cashews
tbspblack pepper
tsponion powder
clovegarlic clove
tbspcurry powder
bunchcilantro
canjackfruit
clovegarlic
tspginger
fl ozcooking oil
1: For jackfruit, drain and rinse young jackfruit, then squeeze water content out in a clean kitchen towel. 2: Transfer to a bowl and add all spices, mix to combine and cook off until golden or about 8-10 minutes. 3: For mushroom bits, dice the portobello caps and coat with oil and listed spices in a bowl, toss to coat and air fry for 20 minutes at 400ºF. 4: For 'cheese', chop garlic and onion. Put plant milk, cashews, and nutritional yeast in a blender, process until combined. Set aside. 5: Sweat garlic and onion in a separate pan. 6: Add cheese sauce mixture into the pan and add coconut milk. 7: Add in listed spices and simmer until thick enough to coat the back of a spoon and leave a trail when a finger is run through it. 8: For pico, chop all ingredients and add to a bowl to season, mix and serve. 9: For cucumber chutney, grate cucumbers and chop herbs then add to a bowl to season, mix and serve. 10: Assemble nachos and enjoy.