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!