Nachos are typically a plate of tortilla chips topped with salsa, cheese, maybe beans, guacamole, ground beef, sour cream. They’re eaten as an appetizer or even a main dish.
This recipe is quite hearty but plant-based and oil-free: baked chips from oil-free tortillas, seasoned beans, salsa, a vegan queso sauce, cashew sour cream, and guacamole.
The queso recipe makes about two cups. Keep some in the fridge to top potatoes, pasta, or other vegetables. Or freeze for later.
Awesome Nachos
Servings: 0
Equipment
- blender
Ingredients
Queso
- 1 large potato peel & dice
- 1 carrot chopped
- 1/2 onion chopped
- 1 cup vegetable broth
- 1/2 cup cashews soaked 10 minutes in hot water
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Nachos
- 6 no-oil corn tortillas
- 1 can beans, black or pinto or mixed drained & rinsed
- 1 can tomatoes fire-roasted are best
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
Guacamole
- 2 avocados ripe
- 1 lemon's juice
- ½ teaspoon salt
Optional Toppings
- 1/2 cup cilantro roughly chopped
- 1 cup tomatoes chopped
- 1 jalapeno chopped
- 1/2 cup vegan sour cream
Cashew Sour Cream
- 1 cup cashews soaked 10 minutes in hot water
- 1/2 cup water
- 1 tablespoon lemon juice
- ¾ teaspoon apple cider vinegar
- ¼ teaspoon salt
Instructions
Queso
- Boil the potato, carrot, and onion in vegetable broth for 5-7 minutes until soft.
- Add the remaining queso ingredients and blend until smooth.
- Taste; add salt and pepper if needed.
Nachos
- Preheat oven to 350.
- Cut each tortilla into 6 triangles; arrange on a baking sheet. Bake about 7 minutes until golden.
- While they are baking, add beans and tomatoes to a small saucepan; add the seasonings and warm.
Guacamole
- Scoop out the avocado and mash. Add lemon juice and salt and mix.
Cashew Sour Cream
- Drain the cashews. Place all ingredients in a high speed blender and process until creamy.
Assembly
- On a large plate, place a generous bottom layer of chips; then alternate layers of beans and queso; finish with sour cream and guacamole. Sprinkle with any or all optional toppings.
Notes
Any leftover queso and cashew sour cream can be stored in the fridge for 5 days. They can also be frozen.
Add spinach, fresh corn, more chopped tomatoes to these nachos. Dig in and enjoy!