Vegan Nachos with HIPPEAS® Straight Up Sea Salt™ Tortilla Chips

Exclusive Recipe By Celebrity Vegan Chef Matthew Kenney

Matthew Kenney is one of the world’s first leading chefs at the forefront of plant-based cuisine, he is the author of 12 cookbooks and a best-selling memoir, a culinary educator and CEO of Matthew Kenney Cuisine, a multifaceted company specializing in plant-based living throughout several unique markets.

Matthew has earned several awards, including being named one of America’s Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation.

Currently, Matthew has 18 restaurants operating on five continents throughout nine international cities.

Learn more here:

  • Queso

    • Ingredients

      1 ½ cups raw cashew soaked in cold water overnight
      ¾ cup cooked yam or sweet potato (skin off)
      3 cups water
      The juice of 1 lemon
      1 tsp paprika
      1 tsp salt
      ¼ tsp garlic powder
      3 tbs olive oil
    • Directions

      Place the ingredients in a blender and puree until smooth
  • Cashew Crema

    • Ingredients

      ¾ cups of soaked cashews
      2 tbs of lime juice
      2 tbs lemon juice
      ½ cup water 1 tsp
      nutritional yeast
      1 tsp salt
    • Directions

      Place all the ingredients into a blender and puree until smooth.
  • Roasted Cherry Tomato Salsa

    • Ingredients

      1 pint red cherry tomatoes
      1 pint yellow cherry tomatoes
      1 serrano pepper, seeded & diced
      ¼ cup onion diced
      ½ cup chopped cilantro
      2 tbs neutral oil
      The juice of 1 lime
      1 tbs salt
    • Directions

      Heat an oven to 450 degrees. Place the tomatoes, Serrano pepper and onion in a mixing bowl. Toss with the oil and place on a roasting tray. Cook until the skins of the tomatoes have blackened. Remove the tray from the oven and allow to cool. Place the ingredients in a bowl and mix with the salt, cilantro and lime juice.
  • Chipotle Crema

    • Ingredients

      3 poblano peppers seeded and sliced thinly
      1 white onion, sliced thinly
      1 tbs salt
      2 tbs neutral oil (canola, vegetable or grapeseed)
      The juice of 1 Lime
    • Directions

      Place a heavy-duty pan on very high heat. Add the oil and cook the onions and peppers until blackened. Remove the peppers & onions and place in a bowl season with the salt and lime juice.

      To Serve

      Warm the queso on low in a pot until warmed through.

      Place HIPPEAS® Straight Up Sea Salt™ tortilla chips on a tray with the roasted cherry tomato salsa and heat for 4-5 minutes in a 350-degree oven. Cover the warm chips and roasted cherry tomato salsa generously with queso. Top with chipotle & cashew cream. Add chopped scallions and cilantro for extra zest!