Last night I was craving nachos. I got the idea in my head to make some sort of avocado topping for the nachos. And I had the idea to blend some avocados with cashews…because cashews seem to make most things better. I did some research and found a few recipes similar to the idea I had in my head. And I came up with my own avocado-cashew cream topping!
I caught sleepy Juniper yawning this afternoon. I like to image that she’s singing a song. Perhaps Erasure? Probably Oh L’amour.
Avocado-Cashew Cream
- One avocado
- 1/2 raw cashews soaked for a few hours
- 1/4 cup water
- 3/4 teaspoon salt
- 1/2 teaspoon cayenne powder (if you don’t like spicy things, just leave this out)
- 1 teaspoon nutritional yeast
Blend the soaked cashews with the water until super smooth! Transfers to a food processor. My blender didn’t want to blend the avocados. If yours does…then no need to transfer. Add the avocado and spices. Blend and then serve! I left mine chill in the fridge for about 30 minutes, but it’s ok to use it right away!
Avocado-cashew cream!
Usually we top our nachos with tvp, refried beans and some melty gooey vegan cheese. I felt like being a little healthier so I chopped up some raw veggies. I also had some corn and pinto beans to add to the fun!
Bell pepper, avocado-cashew cream and tomatoes.
Also…everything is better with Tapatio sauce! Happy Nacho-ing!
Wow. This looks sooooo delicious. What kind of avocado did you use? Just curious, because even when I lived in FL I loved to use Haas, they’re just so tasty.
I did us a Haas avocado! They’re my favorite. I’ve tried a few other types of avocados, but nothing compares to the Haas!
Agreed!
Dang, that looks good! Now I’m craving nachos!
It’s so good! I’m thinking of other things I can use the avocado-cashew cream on because that’s all I want to eat now!