That’s Nacho Bad for You!
Because of the wishes for change that often come with new year, I’m continuing the topic of taking better care of ourselves. Like resolutions though, I may chuck this notion next week, but for now…
The wishes we have this time of year are usually based on “more” or “less” of something. Last week I wrote about upping fresh vegetable intake by embracing the Mediterranean diet and more plant-based eating. So, this week it’s “less,” but not deprivation. Nothing kills the buzz of “renewal” quicker than feeling like we’re going without, or worse, eating foods that have been modified to be “healthy,” which the grammar-lovers know ought to be “healthful,” anyway. jump to recipe
When fat was at its peak of vilification by those purported to be in the nutritional-know, there was a line of “healthy treats” that were devoid of fat. Most of us found that even after consuming an entire box we were still not particularly satiated, a.k.a. “the snack-well syndrome.” This is the root of my deep-seated mistrust of the “healthy” label on anything coming from a major food manufacturer. They really don’t care if we live or die, not to put too fine a point on it, and when they take something out it’s often replaced with another nefarious ingredient.
As recently as a decade ago, “dairy-free” meant full of chemicals. These days though, you can find wholesome “butter” with only a few ingredients, and nut based cheese with just three. Remember who is talking here, a classically trained New York City chef, and she says, “Yum!” I recently tried Miyokos brand European style cultured vegan butter that can only be described as ethereal and delicious, and the “creamy original” cheeze slices from Chao make for a gratifying grilled sammy. Nobody is more surprised than I at how good they are.
There are plenty of tasty options for reducing animal products in your cooking that are simple swaps. A popular choice is cashews, and I was glad for the excuse to finally get around to playing with them this week because they’re a great dairy substitute. I almost titled this, “Cashews, who knew?” But decided a nacho joke had more universal appeal, and believe we think of nachos as something to eschew, or resolve to eat less often.
I played with various recipes for cheeze sauce, some more complex than others. Interestingly, the simplest version tasted the best, although I have yet to try a potato and carrot based recipe that is said to make for some wicked mac-n-cheese. Stay tuned on that one, but I thoroughly enjoyed my plate of nachos, and even got a thumbs up from mom on them. The other key ingredient in all of them is nutritional yeast, which you read about here last year, and has a naturally cheesey flavor. Sprinkle it anywhere you would parmesan for the easiest of all dairy swaps, although it doesn’t melt.
Perhaps the greatest use of cashews is for creamy sauces, especially on pasta. Most of us equate Alfredo sauce with “heart attack on a plate,” yet we long for that pure comfort. Well, good news! If you have a blender, you can have guilt-free creamy pasta.
It goes way beyond guilt-free though, because cashews are full of nutritional goodness, such as minerals (magnesium in particular), and are rich in proanthocyanidins, which inhibit cancer. Other perks include fewer migraines, bone strength, lower blood pressure, and protection from heart disease to name a few.
So the question is, are we eating less, or more? It is said that when we make our resolutions positive they are easier to keep. I am positive that if you eat a more plant-based diet you will have a happier new year – that’s nacho bad, eh?
I made several versions, but this simple recipe ended up tasting best. The longer you soak the cashews, the smoother the sauce. I had cilantro, good chips, and a nice salsa that brought it all together.
Ingredients
- ½ cup cashews, soaked in water at least 1 hour
- 4 Tbsp. nutritional yeast
- Healthy squeeze of lemon juice
- Pinch smoked paprika
Instructions
- Drain and rinse the cashews, then place in blender with the other ingredients.
- Puree until smooth. Taste and adjust seasoning, adding a little water if desired.
