Plantain Nachos with Pulled Chicken & Cashew Cheese
Enjoy this crowd-pleasing appetizer without the dairy, gluten, or guilt!
Plantain Nachos with Pulled Chicken & Cashew Cheese
- 3 green plantains, thinly sliced
- 1 tablespoon coconut oil, melted
- sea salt to taste
- 1/2 cup black beans
- 1 cup pulled chicken (I bought a rotisserie chicken already cooked)
- 2 avocados, cubed
- juice from 1/2 lime
- garlic salt, onion powder and sea salt to taste
- 1 cup cashews, soaked at least 4 hours or preferably overnight
- 2 tablespoons nutritional yeast
- juice from 1/2 lemon
- 1/4 teaspoon sea salt (more to taste)
- 1/4 teaspoon garlic salt
- black pepper to taste
- 1/3 cup water (more if necessary)
Preheat oven to 350 degrees.
Place plantain slices in a medium bowl and coat with coconut oil and sea salt. Spread evenly on a baking sheet and cook 25-30 minutes until golden brown and crispy. Set aside.
Make guacamole: add avocado, lime juice, garlic salt, onion powder and sea salt to a small bowl. Mash with a fork until desired consistency is reached. Set aside.
Make cashew cheese: in a high speed blender, add cashews, nutritional yeast, lemon juice, garlic salt, sea salt and black pepper. Add 1/4 cup water and process, slowly pouring in more water until smooth and creamy.
Place plantain chips in an oven-safe skillet or bowl. Add pulled chicken, black beans, and cashew cheese. Place back in the oven for 10 minutes or until warmed through. Top with guacamole and enjoy!
