Vegan Loaded Nachos
Servings: 8
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.