# Components:
→ Cashew Queso
01 - 1 cup raw cashews, soaked 2 hours or in hot water for 15 minutes, then drained
02 - 2/3 cup water
03 - 1/4 cup nutritional yeast
04 - 2 tablespoons fresh lemon juice
05 - 1 small garlic clove
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground turmeric
10 - 1 teaspoon Dijon mustard
→ Roasted Vegetables
11 - 1 red bell pepper, diced
12 - 1 yellow bell pepper, diced
13 - 1 small red onion, thinly sliced
14 - 1 medium zucchini, diced
15 - 1 cup corn kernels, fresh or frozen
16 - 1 tablespoon olive oil
17 - 1 teaspoon ground cumin
18 - 1 teaspoon chili powder
19 - 1/2 teaspoon salt
20 - Freshly ground black pepper to taste
→ Assembly
21 - 8 to 10 ounces tortilla chips, gluten-free if needed
22 - 1 cup salsa verde
23 - 1 jalapeño, thinly sliced, optional
24 - 1/4 cup chopped fresh cilantro
25 - 1 avocado, diced
26 - Lime wedges for serving
# Method:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine bell peppers, red onion, zucchini, and corn with olive oil, cumin, chili powder, salt, and black pepper. Transfer to the prepared sheet pan in an even layer.
03 - Roast for 15 to 18 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
04 - While vegetables roast, combine soaked cashews, water, nutritional yeast, lemon juice, garlic clove, smoked paprika, onion powder, salt, turmeric, and Dijon mustard in a high-speed blender. Blend until completely smooth and creamy. Add additional water for thinner consistency if desired.
05 - Remove roasted vegetables from oven. Push vegetables to one side of the pan. Arrange tortilla chips in a single layer on the remaining space, or transfer vegetables to a serving plate and layer chips followed by vegetables.
06 - Distribute salsa verde evenly over tortilla chips. Top with roasted vegetables. Drizzle generously with prepared cashew queso.
07 - Return sheet pan to oven for 5 to 7 minutes until heated through and queso develops a light golden color.
08 - Remove from oven. Top with jalapeño slices, fresh cilantro, and diced avocado. Serve immediately with lime wedges.
