Minnesota State Fair Food Copycat Recipes
The state fair runs from August 24 – Labor Day, 2017.
The Minnesota State Fair makes Dusty and I think of loaded (and glutenous) nachos.
This is our version of loaded nachos that are plant-based! Much less guilt is involved even if you decide to make a meal out of these nachos, which we’ve done too many times to count.
Pro Tip: Make the Lower-Sodium Cauliflower Taco Meat First and then make the Cashew Queso while the Taco Meat is cooking in the oven.
In order to make these vegan loaded nachos, you’ll first need to make 2 recipes.
Combine the Cashew Queso with our other go-to recipe, Cauliflower Taco Meat and you have yourself a killer combo of meat-free and dairy-free, AMAZING nacho ingredients. There is so much flavor in these nachos, you won’t miss the meat or the dairy- trust us on this!
First up is the Cashew Queso and it’s taken directly from Life is No Yoke. The recipe is so good the way it is there is no need for adjustments.
Well, that’s not entirely true. We did make one adjustment to the recipe. We doubled it!!
Another truth is that we bought our Vitamix because of this cashew queso and the Vitamix reviews on their blog. We are 100% satisfied with our Vitamix and are over the moon about their blog!
Life is No Yoke Cashew Queso
- 2 cups Almond Milk
- 1/2 cup Nutritional Yeast
- 1 cup raw almonds
- 1 cup raw cashews
- 2 red bell pepper, de-seeded
- 2 tsp kosher salt
- 1 tsp Penzey's garlic powder
- 4 tsp Penzey's toasted onion powder
- a few shakes crushed red pepper flakes, to taste
- Add the liquid ingredients to your blender.
- Then add the remaining ingredients.
- If using a Vitamix, select the 'soup' setting.
- If you don't have a Vitamix or high-powered blender, you'll need to blend for 6 minutes. You'll want to start at a low speed then ramp up to high and let the ingredients blend for 6 minutes.
Here is a big bowl of the queso, use a spoon to drizzle it over your food or use a chip to dip!
Next up is the Lower Sodium Cauliflower Taco Meat. This is an incredibly tasty recipe and we found on Brand New Vegan. It’s another recipe that will make a meat lover consider a non-meat alternative. We feel the key to this recipe is that we use quality spices- Penzey’s is our preferred spice these days but do not let the brand of seasoning stop you from making this recipe. Whatever you have on hand will be fine!
The Lower Sodium Cauliflower Taco Meat another recipe that will make a meat lover consider a non-meat alternative. We feel the key to this recipe is that we use quality spices- Penzey’s is our preferred spice these days but do not let the brand of seasoning stop you from making this recipe. Whatever you have on hand will be fine!
Another thing about the recipe posted below is that we like convenience whenever possible in the kitchen without cutting quality. Rather than a head of cauliflower, we use a bag of riced cauliflower from Trader Joes- SO easy and quick!
Lower Sodium Cauliflower Tacos
- 1 bag Riced Cauliflower- we use Trader Joe's for this recipe. Use a small head of cauliflower if you can't find riced cauliflower in the store
- 4 oz. mushrooms, finely chopped or pulsed in the food processor
- 1 cup raw walnuts
- 2 Tbsp liquid aminos or low-sodium soy sauce
- 2 Tbsp Penzey's medium hot chili powder
- 2 tsp Penzey's ground cumin
- 1 tsp Penzey's smoked Spanish paprika
- 1/2 tsp Penzey's garlic powder
- 1/2 tsp Penzey's toasted onion powder
- 1/4 tsp Penzey's pepper
- 1/4 tsp salt (optional)
- Preheat oven at 350 degrees
- Using a food processor, lightly pulse the mushrooms until they're similar in size to the riced cauliflower. Or finely dice them with a knife. Pour into large bowl.
- Using a food processor, lightly pulse the mushrooms. If you do this in the food processor, do it separately from the mushrooms so it doesn't get mushy. Or finely dice them with a knife. Add to mushroom mixture in the bowl.
- If you are using a head of cauliflower this is where you would clean it and then lightly pulse in the food processor. Add this to the mushroom & walnuts
- Stir in liquid aminos or low-sodium soy sauce and mix well.
- Add the remaining spices and stir well.
- Spread the mixture onto a baking sheet covered with parchment paper or Silpat mat.
- Bake for 45 minutes. Lightly stir every 15 minutes.
- Taco meat is complete. Add your favorite toppings and enjoy your meat-free tacos!
Who would know this isn’t ground beef? It’s been kid-tested by our nieces and they didn’t have a clue and this is one of their favorites.
After you make the recipes cashew queso & cauliflower taco meat gather your favorite toppings for nachos.
We love all the toppings so ours include: diced red onion, diced tomatoes, green peppers, jalapenos, banana peppers and black olives. It’s also important to use a sturdy tortilla chip. We prefer Trader Joe’s Blue Corn Chips because they stand up good to ALL of our favorite nacho toppings.
We hope you enjoy this recipe! If you make it, tag us using #diningdusterkitchen so we can see your creation!
We’ve teamed up with some fantastic food bloggers to share some of our favorite foods inspired by the Minnesota State Fair! Make sure to check them out here:
Vegan Nachos: Kelly & Dustin with Dining Duster (You’re Here)
Watermelon Kombucha Slushie: Sharon with The Honour System
Breakfast Pronto Pups: Janel with Nellie Bellie
Fried Pickles with Sriracha Ranch Dip: Greta with Pickles Travel Blog
Cinnamon Sugar Mini Donuts: Lane & Holly with With Two Spoons
State Fair Cookies: Alice with Dining with Alice
Corn fritters + maple butter: Haley with Cheap Recipe Blog
Fire Roasted Herb Butter Corn on the CobC : Julia from Girl Meets Kitchen
Before you go, here is a Pin for you so you don’t lose our Vegan Nacho Recipe!