We present for your viewing and cooking pleasure a movie themed show in honor of our family favorite film “Nacho Libre”. Jill “Ignacio” Dalton has created a super healthy mouth watering party favorite Nachos Libre vegan nacho platter. This recipe is fully Vegan, Whole Food Plant Based as well as Salt, Oil, and Sugar Free, and fully packed with the flavors and nutrients every luchador needs.

Ingredients

Ingredients:
Tofu “taco meat”
1 box firm tofu (crumbled)
1 tsp cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp oregano
1 tsp sweet paprika
cracked pepper

Pico de Gallo
3 tomatoes, chopped
2 small red onions, chopped
handful of cilantro
juice of one lime

Cheese Sauce
1 cup raw, unsalted cashews
1/4 cup raisins
1 tsp smoked paprika
1 1/2 tsp onion powder
2 tsp nutritional yeast
1 tsp braggs
2 tsp white wine vinegar
1 cup of water or unsweetened soy milk

Sprinkle for chips
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp paprika
1/4 tsp cumin
2 tsp nutritional yeast

Additional Ingredients
1 pkg corn tortillas ( no lard )
2 cups pinto beans or 1 can unsalted pinto beans
jalapeños for garnish

Instructions:

First mix Cheese Sauce ingredients in a blender until smooth. Next crumble tofu onto a baking tray or pan lined with baking paper. Mix together “Taco Meat” spices and sprinkle on the tofu. Bake for 30 minutes at 350. Next cut the tortillas into chip shapes and spread them onto a baking sheet lined with baking paper.  Stir together the ingredients for the Sprinkle for chips. Spritz chips with Braggs liquid amino acids or lime juice and then sprinkle with spice mixture. Bake at 350 for 10 min. Watch carefully so they don’t burn. Mix together the ingredients for the Pico de Gallo. Now you can assemble. Spread chips onto a serving dish and layer the rest of the toppings.