Vegan Nachos

Ingredients

For the cashew nacho sauce

  • 1 Cup  raw cashews
  • 1/3 Cup  nutritional yeast
  • 2 Teaspoons  canola oil
  • 4 s  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
  • 4 s  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 s  fresh jalapeños or heirloom hot peppers, sliced
  • 2 s  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

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.

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. 

Notes

 

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