For the Cauliflower Taco Meat:
For the Nooch Cheese Sauce:
Nacho Toppings (Use them all or just use what you have):
To make the cauliflower taco meat, place the cauliflower and the walnuts in a food processor and pulse till crumbly. Add in the remaining ingredients through the lime juice. Give it a couple more pulses. The mixture should resemble a course ‘meat’ texture. Season with salt and pepper. Set aside.
To make the Nooch Cheese Sauce toss all the ingredients into a high-powered blender and blitz the crap out of it for 2 minutes. Taste for seasonings and set aside.
Assemble your nachos by placing a heavy-handed layer of tortilla chips either on a platter or in a cast iron skillet for a nice presentation. Top with a couple handfuls of the cauliflower taco meat, drizzle on the cheese sauce, top with any or all the topping suggestions listed above.
Eat. Enjoy. Tell your friends.
This is a raw, plant-based recipe that is loaded with flavor, nutrients, happiness, and lots of other good stuff. It’s also gluten-free, free from added oil, and free from sugar. If you want to make this totally SOS free, sub out the tortilla chips with corn tortillas that are baked with a fresh squeeze of lime and omit the salt add in’s. I’m pretty sure it will still rock.
Keywords: plant based, raw vegan, gluten free, no added oil, sugar free, kid friendly