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Vegan Nachos Recipe
Nov 12, 2012 @ 6:20 PM
Posted by
Daily Value: 43%
Servings: 4
High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 855Daily Value: 43%
Servings: 4
High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 46g | 70% |
| Saturated | 7g | 36% |
| Trans | 0g | 0% |
| Carbs | 92g | 31% |
| Fiber | 24g | 96% |
| Sugars | 11g | 0% |
| Protein | 33g | 66% |
| Sodium | 866mg | 36% |
| Calcium | 125mg | 12% |
| Magnesium | 332mg | 83% |
| Potassium | 1733mg | 50% |
| Iron | 9mg | 49% |
| Zinc | 7mg | 48% |
| Vitamin A | 2415IU | 48% |
| Vitamin C | 79mg | 131% |
| Thiamin (B1) | 2mg | 162% |
| Riboflavin (B2) | 1mg | 51% |
| Niacin (B3) | 11mg | 53% |
| Vitamin B6 | 1mg | 54% |
| Folic Acid (B9) | 634µg | 158% |
| Vitamin B12 | 0µg | 0% |
| Vitamin E | 4mg | 22% |
| Vitamin K | 63µg | 79% |
| Fatty acids, total monounsaturated | 24g | 0% |
| Fatty acids, total polyunsaturated | 10g | 0% |
Have a question about the nutrition data? Let us know.
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Kat Barry
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.
INGREDIENTS
For the cashew nacho sauce:
- 1 cup raw cashews
- 1/3 cup nutritional yeast
- 2 teaspoons canola oil
- 4 cloves garlic
- 1 1/4 teaspoons sea salt
- 1 teaspoon paprika
- 1/4 teaspoon dry mustard
- Dash of onion powder
- 1 teaspoon turmeric
- Dash of cayenne
- 4 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
- 2 fresh jalapeños or heirloom hot peppers, sliced
- 2 large heirloom tomatoes, cut into 1/4-inch-thick pieces
- 1 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.
Recipe Details
Servings: 4Special Designations: Vegan, Vegetarian
