Vegan Nachos

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Ahhhh nachos. Meaty, cheesy, creamy. Definitely something a vegan couldn’t ever have, right? WRONG. Of course we can! These nachos will wow all your friends and family. Perfect to munch on, on game days. Like the upcoming Super Bowl. 

The first part is to get your hands on a good fake ground beef. Some of my favorites that have been approved by non vegans are: Trader Joes Beefless Ground Beef, Gardein’s Beef Crumbles and Beyond Meat’s Beefy Crumble. You can also of course always use crumbled tofu, black beans, lentils or anything else you like that gives you a meaty texture!

Now let’s talk cheese. Vegan cheese can be tricky. Of course cheese is very important to nachos because it is basically the glue that holds all the goodness together. I find it best to do a cheese sauce as opposed to a bunch of grated cheese and hoping it melts like regular cheese. Two brands I like are Daiya and Follow Your Heart. If you can’t find those cheeses or want a healthier alternative check out my Cauliflower Mac and Cheese recipe. That sauce works great as a nacho cheese.

Finally, the creamy. I have a delicious recipe for Cashew Sour Cream. Guacamole is another great creamy option, who doesn’t love guac. My favorite store bought one is from Tofutti, makes my life a whole lot easier when I don’t feel like blending up cashews.

Now that we have covered the basics, here’s the recipe for my favorite nachos.

Ingredients
Tortilla chips of choice
1 cup of vegan ground beef of choice
1 tbsp taco seasoning
1/2 vidalia onion
1 cup vegan cheddar cheese
1/4 cup of plain plant milk
1 tbsp nutritional yeast
1/2 cup vegan cheddar cheese shreds
1/2 jalapeño, sliced
1/2 tomato, chopped
1/4 red onion, chopped
1/4 cup vegan sour cream

Method
Preheat oven to 350F. Slice up onion into long pieces. Place in a pan with a bit of water enough to cover them and cook on medium high. Let them cook until the water is gone. Then add in more let them cook again and repeat until they are caramelized and golden. In a separate pan cook the vegan ground beef with some taco seasoning to just brown it a bit. While you are doing that add vegan cheese, plant milk and nutritional yeast into a pot. Cook on medium until it has melted and made a cheese sauce. If is too thick add in a little more plant milk.

On a sheet pan lay out a bunch of chips. Sprinkle the vegan cheese shreds around, the vegan ground beef and then pour the cheese sauce on top. Put in the oven for about 5-10 minutes to warm everything up. After the cheese is extra gooey and vegan beef is a little crispy you are good to go. Top with the red onion, jalapeños, tomatoes, caramelized onions and vegan sour cream. Of course feel free to use any toppings you like though! The possibilities are truly endless.

This will serve about 3-4 people.

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