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.
      Feel free to chill while completing the rest of the recipe.
  • 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.
  • Roasted Peppers

    • 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.
  • Nachos

    • 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 cashew crema and roasted peppers. Feel free to add avocado, scallions or cilantro for extra zest! HapPEA snacking!