Vegan Nachos

These are loaded with spice and flavor
Staff Writer
Vegan Nachos

Kat Barry

Vegan Nachos

Loaded with tons of cheese and sour cream, nachos aren't usually a vegan-friendly option. Until now. A flavorful sauce made from raw cashews, spiced up with jalapeños and jarred pimentos, makes a perfect dairy-free alternative.

Click here to see The Ultimate Guide to Nachos.

Notes

 

Back To Avocado 101!

 

Ingredients

For the cashew nacho sauce

  • 1  Cup  raw cashews
  • 1/3  Cup  nutritional yeast
  • 2  Teaspoons  canola oil
  • cloves garlic
  • 1 1/4  Teaspoon  sea salt
  • 1  Teaspoon  paprika
  • 1/4  Teaspoon  dry mustard
  • Dash of  onion powder
  • 1  Teaspoon  turmeric
  • Dash of  cayenne
  • jalapeños, chopped
  • 4  Ounces  jarred pimentos, drained and chopped
  • Splash of rice or almond milk

For the nachos

  • 4-5 ounces tortilla chips, preferably organic
  • One 15-ounce can black beans, drained and rinsed
  • 1  Cup  fresh or frozen sweet corn, thawed
  • 1/4  Cup  finely chopped red onion
  • fresh jalapeños or heirloom hot peppers, sliced
  • large heirloom tomatoes, cut into 1/4-inch-thick pieces
  • ripe avocado, pitted cut into 1/4-inch-thick pieces
  • 1/4  Cup  cilantro, chopped finely, for garnish
  • 1/4  Cup  chopped scallion, for garnish
  • Green sauce, preferably El Yucateca, for serving

Directions

For the cashew nacho sauce

Place the cashews in a small mixing bowl and cover with water. Let soak for about 30 minutes. Then, combine all of the ingredients, including the cashew soaking water, in a food processor or blender and purée until smooth and creamy. 

Transfer to a saucepan, and cook over medium-low heat, stirring frequently to prevent sticking and burning, until heated through. 

For the nachos

Place a bed of chips on a serving platter. Cover with the black beans, corn, red onion, jalapeños, tomatoes, and avocado.

Pour a generous amount of hot cashew nacho sauce over the chips and toppings. Garnish with cilantro and scallion. Serve with green sauce, preferably El Yucateca. 

Nutritional Facts

Total Fat
11g
16%
Sugar
20g
22%
Saturated Fat
7g
29%
Cholesterol
16mg
5%
Carbohydrate, by difference
50g
38%
Protein
15g
33%
Vitamin A, RAE
34µg
5%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
19mg
2%
Choline, total
8mg
2%
Fiber, total dietary
4g
16%
Folate, total
159µg
40%
Iron, Fe
2mg
11%
Magnesium, Mg
36mg
11%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
161mg
23%
Selenium, Se
8µg
15%
Sodium, Na
56mg
4%
Water
92g
3%
Zinc, Zn
3mg
38%

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.