Let’s travel to Mexico with this delicious recipe full of colors and flavors.
Created by the Mexican Ignacio “Nacho” Anaya in 1943, the original nacho recipe consists of corn tortillas coated with melted cheddar cheese and slices of Jalapeno peppers. In others country’s, nachos are also associated with Tex-Mex cuisine, where the tortillas are covered with chili con carne and salsa sauce
This vegan recipe inspired by the tex-mex version as a lot of vegetable, bean and melted vegan cheese. With all these ingredients, this dish can be considered a complete meal!
I can guaranty your family will ask for more when you will prepare these nachos, which taste exactly those like the one at the Mexican restaurant.
This recipe gives a large amount of nachos, so it’s perfect for parties with friends or a TV sports evenings.
Vegan Loaded Nachos
Ingredients
- For dipping vegan cheese
- 1/2 cup raw cashew nuts
- 1 cup diced carrots
- 1 cup cauliflower florets
- 1/2 cup of yeast
- 1 tbsp. garlic powder
- Fine sea salt, to taste
- For nachos
- 1 bag of tortillas chips
- 1/2 cup vegan shredded cheese
- 1 jalapeño minced
- 1 bell pepper chopped
- 1/2 cup black bean cooked and rinsed
- 1 tomato chopped
- 1/2 cup corn
- 1/2 cup black olives
- 4 green onions minced
- salsa
Instructions
- Begin preparing the vegan cheese by soaking ½ cup of cashews in a small bowl of boiling water for at least 30 to 60 minutes and steaming the carrot and cauliflower for 10 minutes until cooked.
- Preheat the oven to 400 ° F and cover a baking sheet with parchment paper.
- In the food processor, add the soaked cashew nut, the nutritious yeast, the carrot and the cauliflowers. Mix until smooth and melted cheese texture. Add salt to taste. Reserve the vegan cheese.
- Place the tortillas in a bowl or baking sheet cover with jalapeno, red pepper, tomato, corn, black bean and black olive, cheese and cook for 5 minutes.
- Garnish the nachos with green onion, salsa and dip vegan cheese.