• Hannah Faith

Sheet Pan Style Nachos + Vegan Queso!

Updated: Jan 23

Hello Friends,

Oh what a week it has been! Summer has only just started but the funny thing is that the busy days haven’t seemed to stop. For me its been a lot of social media set up craziness but at last my Pinterest and Instagram are now live! So busy, busy, busy but productive to say the least.

Being summer and all, I thought it best to share with you all a family favorite, picky eater friendly recipe that I have been cooking here at home these last couple of weeks. Nachos! Oh my goodness, after searching Pinterest high and low, then having to do a butt load of experimenting, I have finally come up with a Nacho recipe that is finger licking good and satisfies that comfort food craving we all have been having a lot more of. They are Vegan, Gluten Free, and involve nada single nut as far as the eye can see. Basically a person with food allergies best friend. Now because they are nachos, naturally they are loaded with different types of ingredients. I use a combination of different shredded vegetables, along with a bean combo just for kicks. The cheese sauce is probably the thing I am proudest about when it comes to this recipe. Most of the vegan cheese sauces out there either have nuts or nutritional yeast involved in making them and since I can't have either of these things I had to get creative.

A couple years ago I started to suffer from migraines and was diagnosed with cluster headaches. Basically the beast of all migraine diagnosis’s. For those of you that suffer from migraines, on the scale of being painful enough to land in the ER like myself or a dull throbbing that shoots through your scull all day, I think we all can agree that they are down right miserable to deal with. Things that can create a breeding ground for a bad migraine are stress, lack of sleep, depression, and high tyramine food groups. Tyramine is an amino acid that helps regulate blood pressure. It occurs naturally in the body, and it's found in certain foods, particularly in aged or dried foods like cheese or fruit, nuts, and fermented foods. My diet at the time of my migraine diagnosis consisted of all things high tyramine. Cashews and Nutritional Yeast are also both high tyramine foods so I now wont touch them with a ten foot poll hence my nacho predicament. Swapping out these things also wasn't easy to do as they were key parts of making the cheese sauce...well, cheesy. So how could I try to recreate this with out using these ingredients? Before my I started experiencing migraines I use to love to make cheese sauces with both of these ingredients so I new how they worked together quite well. The gift of cashews in any vegan cheese sauce is the texture it creates. When blended after being soaked for a couple hours or so, the cashews become creamy. Then add a little nutritional yeast and boom the sauce becomes cheesy and even in my opinion tastes like real cheese queso. Authentic, yummy but now unfortunately off limits. I had a total light bulb moment however and soon realized after searching the internet high and low that seeds had no limitations. They were migraine friendly :) In the last year I have become a sunflower seed addict. I have a sunflower seed butter obsession that takes place of my once concerning peanut butter habit and I use it constantly as a replacement for peanut butter in all sorts of recipes. Its tasty and I can hardly tell the difference. For experimenting I used a queso recipe off Pinterest. It called for cashews, but instead I soaked the same amount of sunflower seeds and used that in there place instead. Oh it worked beautifully. SO. I finished ironing out the details, found I actually didn't need to find a replacement for the nutritional yeast, and turmeric proved to be the best find for giving the sauce that authentic yellow color. I love it, ohh just even writing about it makes me crave it.

Now that I had figured out the cheese sauce, the rest was easy. I use a combination of shredded zucchini and carrot, because these veggies when cooked are absolutely yummy. Also they add good color to the meal and the more color the better.

I like to cook the shredded vegetables with one chopped onion because that way all there flavors work together and really come out with every bite of the nachos once they go in the oven. The only long part about this meal is the cooking the sweet potatoes. They go on top and really add a great sweet element to the spicy in the nachos, curtesy of what ever hot sauce you use in them. I don't eat a lot of foods from the nightshade vegetable family because of how it contributes to inflammation but the hot sauce we get is one of the best I have ever had. I indulge without any regret on nacho night :)

Last but not least I use two different kinds of beans, pinto and black. I do this because I just love the barrage of different ingredients but I have made it with just black and it tastes great non the less. If you prefer pinto entirely over black beans use two cans of pinto, heat and warm them as directed on the packaging, then pour over your chips and enjoy. Because I am a total nut for tortilla chips I use the organic ones, with little to nothing else but corn masa and oil in them because the simpler the ingredients the better the chips. This recipe does have good amounts of salt in it as well and so I use unsalted tortilla chips to balance it out. Whatever other ingredients you think or you know you love in nachos, just pour them on top before you pop everything in the oven to toast before digging in. I try to always keep my veggies and beans (+ any other ingredients I am using for toppings) warm so I cover them while the potatoes bake as I am usually done cooking these before the tots finish in the oven. The queso should also absolutely be warmed up before placing it on the chips with your topping before throwing it all in the oven. This guarantees that every part of your nachos will be nice and warm once you take them out of the oven.

I really hope that you all enjoy this meal as much as I do. This recipe is super versatile and thats one of the reasons I love it. Plus it involves sheet pans and they are favorite kitchen tool to bake with 😊 Below I will link the hot sauce I live and breath for as well as the printer friendly version of this recipe so you can click, print and begin making what I hope will be your new dinner favorite and others I will be back soon with something sweet, stay updated by following me on instagram and check out my other recipe favorites on Pinterest! Go out and enjoy the day friends and happy cooking to you all 🤗 Hannah Faith Printer Friendly Recipe

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My favorite hot sauce! Arizona Peppers Organic Harvest Foods Organic Chipotle Habanero Pepper Sauce Its available at most organic grocery stores but you can buy it from Amazon to! https://www.amazon.com/Organic-Harvest-Arizona-Chipotle-Habanero/dp/B00BE1Y4P6 Go follow me with the links below! Instagram https://www.instagram.com/photographylifestyleandlove/ Pinterest https://www.pinterest.com/hannahfaithrey/ #Nutfree #Vegan #GlutenFree #AllergyFriendly #Nachos

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