BBQ Nachos

Makes 4 servings

www.ZsusVeganPantry.com

Cheese Sauce:

1 cup mashed soft or silken tofu

3/4 cup unsweetened plain nondairy milk

1/2 cup unsweetened plain nondairy yogurt

3 tablespoons chopped roasted red peppers (jarred is fine)

3 tablespoons tapioca starch

2 tablespoons nutritional yeast

3/4 teaspoon sea salt

1/4 teaspoon onion granules

1 (10-ounce) can diced tomatoes with chiles, lightly drained

Warm tortilla chips, as needed

2 cups barbecued beans or other barbecued plant-based protein

1 cup barbecue sauce

1 cup cooked, chopped and well-drained collard greens

1/2 cup chopped pickles

3 scallions, chopped

1. Combine the tofu, milk, yogurt, red pepper, tapioca, yeast, salt and onion in a blender. Blend very well. Add the mixture to a medium pot. Bring to boil over medium heat. Add the diced tomatoes and return to a light simmer. Cook, stirring often, until thick and the tapioca cooks well, about 4 minutes. Keep warm.

2. Warm the chips in a toaster oven, warm the protein, warm the barbecue sauce and cook the collards. Once the collards are cooked (either steamed or boiled) drain very well, squeezing out excess water. Chop the pickles and scallions.

3. To assemble, layer tortilla chips, add the protein, add some barbecue sauce, add the cheese sauce, add collards, pickles and scallions. Serve immediately.