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Front angle view of veggie loaded nachos on a white rectangle plate.
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5 from 6 votes

Vegan Nachos

Vegan Nachos is a fabulous array of ingredients that are dotted with creamy vegan nacho cheese.
Course Appetizer
Cuisine Gluten Free, Mexican Style, Vegan
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
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

    onion powder

  • 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