\freakshow
INGREDIENTS: corn tortillas, or tortilla chips black beans chopped scallions chopped or sliced jalapeno ripe avocado tomato onion cilantro lime salt
cashew cheese (makes about 1.5 cups, you will have extra): 1 cup raw cashews 1 cup water 1 tablespoon tahini 2 tablespoons agar (flakes or powder), plus 1/4 cup water 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 cup lemon juice (fresh) salt
taco “meat”: 1/2 cup textured vegetable protein granules (tvp) 1/2 cup water 2 tablespoons soy sauce 1 tablespoon olive oil 1/2 teaspoon cumin powder 1/2 teaspoon ground coriander pinch of garlic powder pinch of onion powder
METHOD:slice tortillas into quarters, sprinkle with salt, a drizzle of  oil if you wish, and place them in a 400 degree oven until crispy.
cashew cheese: Soak cashews in water and set aside.
Combine agar and water in a saucepan, bring to a boil. Reduce heat,  simmer for 5 minutes continuously stirring until the mixture thickens.
Put cashews and soaking water, tahini, garlic powder, onion powder  and ¼ C lemon juice into blender and blend on high. Add agar mixture and  blend for 3-5 minutes until the mixture starts to thicken. Refrigerate  the “cheese” while you assemble the rest of the nachos. (it’ll thicken  as it sits).
taco “meat”: Put all ingredients in a small saucepan, bring to a boil. Turn off the heat and let sit for 10 minutes.
quick guacamole:with a fork, mash avocado with a squeeze of lime and a pinch of salt.
assemble: Chop jalapeno and scallions. Chop tomato, onion and cilantro to make  pico (or just buy pico at the store like I did this time). Assemble  nachos.

INGREDIENTS:
corn tortillas, or tortilla chips
black beans
chopped scallions
chopped or sliced jalapeno
ripe avocado
tomato
onion
cilantro
lime
salt

cashew cheese (makes about 1.5 cups, you will have extra):
1 cup raw cashews
1 cup water
1 tablespoon tahini
2 tablespoons agar (flakes or powder), plus 1/4 cup water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup lemon juice (fresh)
salt

taco “meat”:
1/2 cup textured vegetable protein granules (tvp)
1/2 cup water
2 tablespoons soy sauce
1 tablespoon olive oil
1/2 teaspoon cumin powder
1/2 teaspoon ground coriander
pinch of garlic powder
pinch of onion powder

METHOD:
slice tortillas into quarters, sprinkle with salt, a drizzle of oil if you wish, and place them in a 400 degree oven until crispy.

cashew cheese:
Soak cashews in water and set aside.

Combine agar and water in a saucepan, bring to a boil. Reduce heat, simmer for 5 minutes continuously stirring until the mixture thickens.

Put cashews and soaking water, tahini, garlic powder, onion powder and ¼ C lemon juice into blender and blend on high. Add agar mixture and blend for 3-5 minutes until the mixture starts to thicken. Refrigerate the “cheese” while you assemble the rest of the nachos. (it’ll thicken as it sits).

taco “meat”:
Put all ingredients in a small saucepan, bring to a boil. Turn off the heat and let sit for 10 minutes.

quick guacamole:
with a fork, mash avocado with a squeeze of lime and a pinch of salt.

assemble:
Chop jalapeno and scallions. Chop tomato, onion and cilantro to make pico (or just buy pico at the store like I did this time). Assemble nachos.

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    Looks so good!
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