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Before you start, note that the cashews need to be soaked in water overnight or for at least 12 hours. To do that, place the raw, unsalted cashews in a medium bowl with filtered water covering them and let them sit for 12 hours on the counter top at room temperature. Then, drain and rinse with filtered water and set aside to dry out.
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Preheat the oven to 425 degrees F.
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Prepare a rimmed baking sheet with parchment paper and set aside.
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In a large bowl, toss the Brussels sprouts, mushrooms, oil, sea salt and pepper. Combine until the vegetables are coated in oil, salt and pepper and then transfer to the prepared baking sheet.
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Roast the Brussels sprouts for 20 minutes and the mushrooms for 10 minutes or until tender and golden brown. Remove from the oven.
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Meanwhile, place the Que Pasa chips on a large flat platter. Top with the roasted veggies warm from the oven, roasted red peppers, sun dried tomatoes, salsa, red onion, scallions and parsley. Set aside.
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In a blender, combine the soaked cashews, water, oil, lemon juice, garlic, chili powder, sea salt and pepper, to taste. Puree until very smooth and creamy. Add more oil as needed to get the consistency of a cashew dressing. Pour over the nachos and serve immediately.