Miso Kimchi Nachos with Cashew Cheese Sauce

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These nachos are a great combination of that classic cheesy taste spiced up with some of my favourite fermented foods. The miso paste in the cheese sauce adds the perfect deep, salty undertone. The sour crunch of the Kim Chi alongside the freshness of the kale and yellow pepper is just totally awesome.

Ingredients

Cashew Cheese Sauce:
1/2 cup raw cashews, soaked for at least 2 hours
3 tbsp nutritional yeast
2 tbsp lemon juice (about 1/2 a lemon)
2 cloves of garlic
1/2 cup water
1 tsp salt
1 tbsp miso paste

Nachos:
a TON of tortilla chips
4 stalks of kale, washed and roughly chopped
1 yellow bell pepper, diced
approximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company’s Bok Choy Kim Chi)

Instructions

View the full recipe at Spice + Sprout →