Vegan Nachos Recipes

VEGAN NACHO CHEESE

Steps:

• Combine water, cashews, bell pepper, nutritional yeast, onion powder, salt, and garlic powder in a blender; blend until completely smooth. Transfer to a saucepan.
• Heat over low heat until warm, about 5 minutes.

VEGAN NACHOS

Steps:

• Make the cashew cream:.
• Place the cashews in a pot and cover with water. Bring to the boil over a medium heat on the stove and simmer for 15 minutes. Drain and add to the jug of a high speed blender. Blitz with ½ to 2/3 cup water until smooth and thick. Add the lemon juice, salt and garlic to the blender and blend again until smooth. Transfer to a bowl and set aside.
• Make the salsa:.
• Stir together all the salsa ingredients in a small bowl and set aside.
• Assemble:.
• Preheat the oven to 350oF.
• Tip the tortilla chips onto a baking sheet. Dot with spoonfuls of the refried beans and the salsa. Sprinkle with the shredded cheese and place in the oven. Bake until the cheese starts to melt - this will vary depending on the brand but should only take a few minutes.
• Remove from the oven. Halve, de-stone, peel and finely slice the avocado. Lay the slices of avocado onto the nachos, dollop on some spoonfuls of the cashew cream then sprinkle on the jalapeno and cilantro. Serve.

VEGAN QUESO NACHOS

Steps:

• Combine tofu, carrots, taco seasoning, nutritional yeast, onion powder, and garlic powder in a blender or food processor. Blend until smooth and creamy.
• Transfer queso to a small saucepan over medium heat. Cook until hot enough to serve, 5 to 10 minutes.
• At the same time, heat oil in a skillet over medium heat. Add vegetarian crumbles and cook and stir until browned, 8 to 10 minutes.
• Serve tortilla chips on individual plates topped with cooked crumbles and hot queso.

LOADED VEGAN NACHOS

Steps:

• Heat the oven to 425 degrees. On a sheet pan, toss together half the cauliflower, half the onion and the oil. Season with salt, then spread into an even layer. Roast on the bottom rack, without stirring, until brown underneath, 20 to 25 minutes.
• Meanwhile, make the vegan queso: In a medium saucepan, combine 1 ½ cups water with the remaining cauliflower, the nutritional yeast, bean liquid, chipotle chile, garlic powder and 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium-high and simmer, stirring occasionally, until the cauliflower is very tender, 10 to 15 minutes. Transfer to a blender, and blend until smooth, then add 2 teaspoons of pickled jalapeño brine and blend to combine. Taste the queso on a chip; if flavors are muted, add more salt and brine. (Hold onto the saucepan; no need to clean.)
• In a medium bowl, add the adobo sauce to the beans and mash some of the beans with a fork. (This helps the beans adhere to the chip.) When the roasted cauliflower is done, zest the lime over, add the chopped cilantro and stir to combine. Scrape into the reserved saucepan. (Hold onto the sheet pan and don't worry about getting every last bit off.)
• Assemble: On the sheet pan, spread half the chips into an even layer. Top with half the beans, half the cauliflower and half the queso. Repeat another layer with the remaining chips, queso, beans and cauliflower. Bake until the chips and beans are warm, 3 to 5 minutes. Cut the lime into wedges. Top nachos with the pickled jalapeños, remaining chopped onion, cilantro sprigs, a squeeze of lime and any optional toppings.