We’ve come to absolutely love vegan nacho cheese. We love making vegan nachos, vegan chilaquiles, all sorts of stuff. It doesn’t taste precisely like cheese, but it’s a wonderful healthy thing on its own and we want to share the recipe with you. Here we’ve used it to bind together a stuffed pepper filling, and friends, it’s as healthy as it is delicious. Here goes!
1 cup cooked brown rice
1 15-oz can beans
1 large zucchini, grated
1 cup raw cashews, soaked
2 Tbsp nutritional yeast
1/2 cup water
Juice of 1 lemon
Salt to taste
Red bell peppers (how many you need depends on their size.
Preheat the oven to 350º F.In a medium bowl, mix the rice, beans, and zucchini. Meanwhile, put the cashews, nutritional yeast, water, lemon juice, chipotle, and salt in a blender. Blend on high until the mixture is smooth. This is the “nacho cheese.” When it is done, mix it in with the rice mixture.
Cut the tops off of as many bell peppers as you’ll need to hold all of the rice filling. Place the peppers in a baking dish with about an inch of water around the bottom of the peppers. Crumble tortilla chips over the tops of the peppers and bake for 20 minutes. Serve immediately, or refrigerate and reheat as needed throughout the week.