Vegan Nachos
Vegan Nachos is a fabulous array of ingredients that are dotted with creamy vegan nacho cheese.
Servings 4 Servings
Calories 772kcal
Ingredients
- 14 ounces package tortilla chips - you can use a 10 to 18 ounce package for this recipe
- 14 ounces can black beans - drained and rinsed
- 8 ounces tempeh - diced very small
- ½ cup onion - red onion, diced
- 1 hot chili pepper - sliced thin crosswise
- ¼ cup Roma tomato - diced small
- 2 tablespoons hempseed - raw shelled
- 1 cup or 1 avocado - diced
- 1 tablespoon lime juice - from one lime
Cashew Nacho Cheese:
- ¾ cup
raw cashews - soaked from 2 hours to overnight
- ½ cup
water to be added to the mix when blended
- 1 tablespoon nutritional yeast
- 2 teaspoons
tapioca starch
- or tapioca flour, they're the same thing - ½ teaspoon
garlic powder
- ½ teaspoon
- 2 teaspoons lemon juice - fresh juice
Instructions
Cashew Cheese:
- Cover the cashews with water and soak rom two hours to overnight. Drain.
- Add all of the ingredients to a blender and blend until smooth. Turn this blended mixture into a saucepan.
- Cook on medium heat and stir until the sauce thickens a bit. It will take about 5 minutes. Take off the heat to cool.
Nacho Assembly:
- Lay all the chips on a platter. Sprinkle black beans, tomato, pepper, and tempeh (if used) over the chips.
- Dot with cashew cream. Sprinkle on red onion, chili pepper and raw hempseed.
- Dredge the avocado in lime juice. Sprinkle diced avocado over the nachos.
Nutrition
Serving: 1Serving | Calories: 772kcal | Carbohydrates: 82g | Protein: 27g | Fat: 34g | Saturated Fat: 3g | Sodium: 332mg | Potassium: 1100mg | Fiber: 18g | Sugar: 4g | Vitamin A: 235IU | Vitamin C: 22.5mg | Calcium: 286mg | Iron: 9mg