Curry Jackfruit Nachos
Serves 430 mins prep30 mins cook
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
What you need
tsp cinnamon
tsp pepper
tbsp salt
tsp turmeric
tsp allspice
tbsp dried thyme
tsp garlic powder
tsp cayenne
cup raw cashews
tbsp black pepper
tsp onion powder
clove garlic clove
tbsp curry powder
bunch cilantro
can jackfruit
cup non-dairy milk
clove garlic
tsp ginger
fl oz cooking oil
Instructions
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.View original recipe