nachos are a deliciously satisfying plant-based twist on a classic favorite, loaded with vibrant flavors and hearty toppings. Perfect for sharing or enjoying as a cozy snack any time you crave something cheesy and crunchy.
Prep Time25 min
Cook Time10 min
Total Time35 min
Difficulty
Medium
Simple Cooking Tips
Use a mix of different beans and vegetables to add depth and nutrition.
Toast the tortilla chips lightly in the oven for extra crunch before layering.
Add fresh lime juice and chopped cilantro at the end to brighten the flavors.
Ingredients
0/14
Why This Recipe Works
These nachos are bursting with bold flavors and textures, making them a satisfying plant-based treat. They are easy to customize and perfect for sharing with friends or family. Plus, they offer a delicious way to enjoy a variety of wholesome ingredients.
Step 1
Soak the cashews in cold water for about 4 hours, then drain them. While that’s soaking, preheat your oven to 375°F (190°C) and line a baking sheet with foil. Next, toss the drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and a teaspoon of salt into a high-speed blender. Blend everything until it’s smooth and a little warm.
Step 2
Spread your tortilla chips evenly on the baking sheet, then spoon the chili over them. Follow that with dollops of the cashew “cheese” sauce. Pop the tray in the oven and bake for 10 to 15 minutes until everything is heated through and bubbling slightly.
Step 3
While the nachos are baking, mix up the guacamole by mashing the avocados with lime juice, cilantro, and a pinch of salt. Keep it a bit chunky for texture. Once the nachos are out of the oven, top them with the guacamole, some pico de gallo, and a sprinkle of fresh cilantro. Serve right away and enjoy!
128
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Advice
Serve with a side of guacamole, salsa, or vegan sour cream for extra creaminess. They also pair well with a fresh green salad or a simple corn and tomato salad to balance the richness.
Storage Guide
Store any leftovers in an airtight container in the refrigerator for up to two days. To keep the chips from getting soggy, store toppings separately and assemble just before eating. Reheat gently in the oven for best results.
Frequently Asked Questions
Can I use roasted cashews instead of raw cashews?
It's best to use raw cashews for a creamy texture, but roasted cashews can work if you prefer a nuttier flavor.
How can I speed up the cashew soaking process?
You can soak cashews in hot water for 30 minutes to 1 hour to soften them faster.
What can I substitute for nutritional yeast?
You can try using vegan cheese shreds or a small amount of miso paste for a similar umami flavor.
Can I make this recipe gluten-free?
Yes, just make sure to use gluten-free tortilla chips and check that your salsa and chili are gluten-free.
How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 2 days; add guacamole fresh before serving.
Can I prepare parts of this recipe in advance?
Yes, you can soak cashews and make the cashew sauce ahead of time; guacamole is best made fresh.
What if I don’t have a high-speed blender?
Use a regular blender or food processor, but blend longer to achieve a smooth sauce.
Can I add other toppings to these nachos?
Absolutely! Sliced jalapeños, olives, or vegan sour cream are great additions.
Start your day with a warm and comforting bowl that's both nutritious and delicious. This simple blend of creamy peanut butter, ripe bananas, and hear...
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