Delicious Curry Jackfruit Nachos topped with Jerk Mushroom Bits, Curry Jackfruit, a creamy Nacho Cheese Sauce, and fresh Pico and Cucumber Chutney. A perfect blend of flavors for a vegan snack.
1: For jackfruit, drain and rinse young jackfruit, then squeeze water content out in a clean kitchen towel.
2: Transfer to a bowl and add all spices, mix to combine and cook off until golden or about 8-10 minutes.
3: For mushroom bits, dice the portobello caps and coat with oil and listed spices in a bowl, toss to coat and air fry for 20 minutes at 400ºF.
4: For 'cheese', chop garlic and onion. Put plant milk, cashews, and nutritional yeast in a blender, process until combined. Set aside.
5: Sweat garlic and onion in a separate pan.
6: Add cheese sauce mixture into the pan and add coconut milk.
7: Add in listed spices and simmer until thick enough to coat the back of a spoon and leave a trail when a finger is run through it.
8: For pico, chop all ingredients and add to a bowl to season, mix and serve.
9: For cucumber chutney, grate cucumbers and chop herbs then add to a bowl to season, mix and serve.
10: Assemble nachos and enjoy.
