Lettachos : Lettuce Nachos

Light, crisp, vibrant–no cooking required, vegan lettuce nacho platter. Raw cashew crumble, green pea salsa, sun-dried tomato, bell pepper and red bean "meat" top a whole sliced head of butter lettuce for this nutrient rich treat. 

Get creative with your favorite toppings like wild mushrooms, fresh mint, herbs, watermelon radish, olives, jackfruit or sweet potato–the ideas are endless! You can try this with romaine lettuce leaves, radicchio, endive, and jicama! Enjoy. 

Lettachos: Lettuce Nachos 

by Sarah Farsh January 21, 2023

• 1 head butter lettuce, sliced overhead 8 slices like a pie
• or romaine, endive, radicchio or your favorite leafy green 
• 4 sun-dried tomatoes in olive oil or sun-dried
• 1/4 cup red or orange bell papper, diced
• 1/4 cup raw cashews, soaked in water
• or cauliflower rice for low fat version
• 3 cloves roasted garlic
• 2 organic lemons with zest
• 1/4 cup red kidy beans
• or black beans, lentils, black eye peas or legums of choice
• 1/4 cup green peas

Slice butter lettuce into nacho shapes by cutting down on all layers like a pizza pie overhead. Blend green peas with roasted garlic, lemon juice, lemon zest and pinch of sea salt for green pea salsa, and top on lettuce bed. Drain cashews from water after soaking in water for 20 min, and crumble in food processor or pulse in blender with lemon juice and zest. Top cashew crumble on lettachos. Add kidney beans, bell peppers, sun-dried tomatoes, fresh mint and whatever other toppings you love on traditional nachos like guac or even this queso. Serve right away at room temp, you can eat with your fingers like mini lettuce wraps or enjoy like a traditional salad with fork and knife.