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Vegan Loaded Nachos
Vegan Loaded Nachos
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
275 minutes
Loaded vegan nachos with cashew "cheese", black bean chili, pico de gallo, and homemade guacamole.
Ingredients:
  • 0.5 cup cashews
  • aluminum foil
  • 1 cup chunky salsa
  • 1 small red bell pepper - cored, seeded, and chopped
  • 2 tablespoons nutritional yeast
  • 0.5 teaspoon ground turmeric
  • 0.25 teaspoon salt
  • 1 (13 ounce) package tortilla chips
  • 1 (15.25 ounce) can black bean chili (such as Amy's®)
  • 2 ripe avocados, peeled and cubed
  • 0.25 cup chopped fresh cilantro, or to taste
  • 0.5 lime, juiced
  • 1 pinch salt, or to taste
  • 1 cup pico de gallo
  • 2 tablespoons chopped fresh cilantro, or to taste
Instructions:
  • Place the cashews in a bowl and cover them with cold water. Allow them to soak for 4 hours, then drain them.
  • Preheat the oven to 375°F (190°C) and line a baking sheet with aluminum foil.
  • In a high-speed blender, blend together cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon of salt until smooth and gently heated.
  • Lay out a layer of tortilla chips on the baking sheet. Cover the chips with chili and generously drizzle cashew "nacho" cheese on top.
  • Bake in the preheated oven for 10-15 minutes until hot.
  • In a bowl, combine ripe avocados, a quarter cup of fresh cilantro, and lime juice. Add a pinch of salt and use a fork to mash until you achieve a creamy yet slightly chunky guacamole.
  • Garnish nachos with homemade guacamole and fresh pico de gallo, then sprinkle with fragrant cilantro. Serve immediately while hot.

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