Native Chicken Nachos

Native Chicken Nachos

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Credit: Native Foods Café, Chicago
The National Culinary Review, September 2015


4 cups chips
½ cup black beans
2 oz. chipotle sauce
3 T. (approximately) cashew cheese (recipe follows)
3/8 cup salsa fresca
1 T. (approximately) corn
1 T. (approximately) green onion
½ jalapeño
½ cup taco-style seitan or BBQ Native
Chicken, and/or fresh guacamole
3 sprigs cilantro

Cashew cheese:
7 cups cashews
3-5 cups water, divided
3 cups raw, shelled, unsalted sunflower seeds
2 T. nutritional yeast
2 T. granulated onion
1 T. garlic powder
2 T. tahini paste
¼ cup lemon juice
2 t. sea salt


Layer on oval platter, in order: chips, black beans, chipotle sauce, cashew cheese, salsa fresca, corn, green onion and jalapeño. Top with taco-style seitan or BBQ Native Chicken, and/or fresh guacamole. Garnish with cilantro.

For cashew cheese:
Soak cashews in enough water to cover for 2-4 hours. Drain; discard water. Grind cashews in food processor until finely ground. Add sunflower seeds; pulse at 5- to 10-second intervals. Add yeast, onion and garlic powder; mix to incorporate. Add tahini paste, lemon juice and 2 cups water; mix until creamy. Add more water, if desired. Add salt; mix to taste.


1 serving


Appetizer, The National Culinary Review, Vegetarian

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Association of Nutrition & Foodservice Professionals