This Loaded Vegan Nacho recipe is the perfect, easy-to-make movie night snack, however, the Vegan Cheese Sauce is the star of the show, in my opinion. The cheese sauce is made with whole-foods plant-based ingredients so it is healthy, but still tasty, smooth and it is perfect as a dip too!
Ingredients for the nacho cheese sauce:
4-5 potatoes, peeled and chopped
1 medium carrot, peeled and chopped
150ml unsweetened oat or soy milk
1 tsp garlic powder
3 tbsp fresh lemon juice
3 heaping tbsp nutritional yeast
Ingredients for the nachos:
200g tortilla chips
225g can of black or kidney beans
store-bought salsa, as much as desired
1-2 jalapeños
guacamole: 1 medium ripe avocado, mashed; 1 tsp garlic powder; salt & pepper to taste; 2-3 tbsp fresh lemon juice
150g corn, from a can or frozen
1 tbsp olive oil
Instructions:
To make the cheese sauce, start by boiling the potatoes and carrots until fork-tender. Drain and add the cooked potatoes and carrots to a blender along with every other ingredient. Blend until smooth.
To make the charred corn, heat up the olive oil in a pan over medium heat, then add the corn. Fry, stirring occasionally, for 5-10 minutes or until the corn is lightly golden.
On a baking sheet spread out a layer of the tortilla chips, then drizzle your desired amount of the nacho cheese sauce you just made on top. Followed by a layer of black or kidney beans, charred corn, store-bought salsa, guacamole, jalapeños and another layer of the homemade nacho cheese sauce, if desired.
Notes:
Some other nacho topping ideas: vegan ground meat, lime wedges, fresh cilantro, vegan sour cream.
Did you make this recipe? Tag me on Instagram!
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