Vegan Nachos with HIPPEAS® Straight Up Sea Salt™ Tortilla Chips Exclusive Recipe By Celebrity Vegan Chef Matthew Kenney ABOUT 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: https://www.matthewkenneycuisine.com/ 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!