Updated: Aug 17, 2019
Before going wfpb, one of my all-time favorite foods in the entire world was Macaroni Grill's Italian nachos. At some point they removed them from the menu (I was crushed). Earlier this week I was making our famous creamy broccoli Alfredo sauce when I had a revelation--maybe I could recreate my Italian nachos!
What I came up with feels too good to be true. Listen—this is a big deal.
This is the type or recipe that would convince anyone they could eat this way for life. I hope you try them and love them as much as I did.
Whole grain wonton wrappers. (I made these the night before using this recipe, but subbing white whole grain flour.)
3/4 cup raw cashews (soaked for 1 hour)
1 cup unsweetened non-dairy milk
1 tbsp corn starch
1 tbsp nutritional yeast
1/2 tbsp lemon juice
1 tsp better-than-bouillon vegetable flavor or 1 bouillon cube
1/2 tsp onion powder
pepper to taste
"Sausage" crumbles (Made the night before, using this recipe.)
Banana peppers or pepperoncini
Tomatoes (not a fan of tomatoes and so I omitted)
1. Cut wonton wrappers into triangles and place on a silicone mat- or parchment-lined baking sheet.
2. Heat oven to 350° and bake for 7-8 minutes.
3. While wontons are baking, mix the Alfredo sauce ingredients together in a blender until the mixture is smooth. If using a Vitamix, allow the sauce to heat in the blender. If not, transfer the sauce to a pan and heat on medium-low on the stove, stirring often.
4. Spread baked wontons on a plate, pour sauce on top (as much or as little as you like), add toppings, and devour!
Bonus recipe! Using the same ingredients, I made another absolutely delicious appetizer.
1. Cut the wonton wrappers into squares (instead of triangles) and bake in a mini-muffin tin for 5 minutes (at 350°).
2. In a small bowl mix 1 cup of the sausage crumbles and 1/2 cup of the Alfredo sauce.
3. When the wontons are ready, remove from the oven and scoop the sausage mixture into the wrappers. Return to the oven for another 5 minutes.
4. Add your toppings.