If there is one thing I gravitate towards it’s Mexican food! I love all things tortillas, guacamole, black beans, lime, cilantro and more that they are always staples in my kitchen. While I whipped up this fab nacho cheese a while back, I figured I would take it all the way and create my perfect tray of vegan nachos.
What’s fab about nacho’s is that you can amplify the nutritional value by packing on the veggies, which makes it also super filling! With so much flavor going on you don’t even the edition of meat!
What’s fab about these nachos is everything! It’s my staple vegan nacho cheese, featuring staple ingredients, involves minimal steps, packs tons of flavor, a lil spicy, a lil smokey, can easily be made in bulk, packed with carrots, you can pack on even more veggies, perf for any season, perf for entertaining, and can be enjoyed by itself or paired with nachos and more!
If you’re searching for the perf vegan nacho cheese or a big ol plate of nachos, this is it! You’re going to love my staple vegan Nachos with all the fixings!
Why this recipe rocks:
Perf for entertaining
You can pair the cheese with countless other dishes!
1/2 cup cashews (soaked for at least 4hrs in hot water)
2 tbsps nutritional yeast
1 tbsp vegan Worcestershire
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 chili in adobo sauce (chopped)
1/2 tbsp hot sauce
1/2 squeeze lime
3/4 cup almond milk
salt/pepper as desired
Sliced black olives
1 can black beans, rinse, drained
Soak the cashews overnight or for 10 minutes in boiling water. Add all the nacho sauce ingredients to a blender and blend until smooth. If you want to enhance the orange color simply add more boiled carrots.
To assemble the nachos, lay out the chips and top with cheese, garnish with all the other fixings and serve! Craving more veggies? You can add red onion, lettuce, bell peppers and more!