# 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 cilantro
25 - 1 avocado, diced
26 - Lime wedges for serving
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, toss bell peppers, onion, zucchini, and corn with olive oil, cumin, chili powder, salt, and pepper until evenly coated.
03 - Spread seasoned vegetables evenly on the prepared sheet pan. Roast for 15 to 18 minutes, stirring halfway through, until tender and lightly caramelized.
04 - In a high-speed blender, combine soaked and drained cashews, water, nutritional yeast, lemon juice, garlic clove, smoked paprika, onion powder, salt, turmeric, and Dijon mustard. Blend until completely smooth and creamy, adding extra water if needed for desired consistency.
05 - Remove roasted vegetables from oven. Push vegetables to one side of the pan and spread tortilla chips in a single layer on the other side, or transfer vegetables to a plate and layer chips followed by vegetables.
06 - Spoon salsa verde evenly over the chips, top with roasted vegetables, and drizzle generously with prepared cashew queso.
07 - Return the sheet pan to the oven for 5 to 7 minutes, just until all components are heated through and the queso is lightly golden.
08 - Remove from oven and immediately top with jalapeño slices, cilantro, and diced avocado. Serve right away with lime wedges on the side.
