So on my recent trip to California, I had a plate of vegan nachos that was fantastic! Unable to let that experience go, I recreated a version of it in my own kitchen. I hope you enjoy this one! I have made several batches already, and it keeps getting better! Let me know what you think!
Note: this recipe uses a blender and frying pan. If you don’t have those, I suppose you can get creative! Let me know what you come up with!
Ingredients
Cashew Creme
- 1 cup cashews, soaked
- 1 cup plant milk (I used soy milk)
- ¼ tsp. salt
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- 2 Tbsp. nutritional yeast
Veggie Stir-fry
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- ½ onion, chopped
- 1-2 vine-ripened tomatoes, chopped
- 1 Tbsp. taco seasoning
Nacho Assemblage
- 6 corn tortillas
- Black bean soup recipe, found here
- ½ large avocado or 1 medium avocado, cubed
- 1-2 vine-ripened tomatoes, chopped
- Cilantro for garnish
- Salsa verde, pico do gallo, and/or hot sauce for toppings
Method
- For cashew creme, combine all ingredients into a blender
- Blend on medium-high for 3-5 minutes (until mixture is smooth and warm to the touch)
- For veggie stir-fry, add all ingredients to a non-stick frying pan
- Sautee veggies on high heat until the mushrooms release their moisture and the tomatoes create a saucy consistency
- To make the chips, preheat oven to 400°F
- Cut the tortillas in half with a non-serrated knife
- Cut the halves into thirds (six triangle pieces per tortilla)
- Place triangles on parchment paper-lined baking sheet
- Bake for 15-20 minutes or until crispy
- To assemble the nachos, begin with a layer of chips (about a third of the chips)
- Layer the black beans, stir-fry, salsas, tomatoes, and cashew creme subsequent times until all of the ingredients are used
- Garnish with cilantro
- Enjoy!
Nachos!
Bread & Grapes 