Loaded Vegan Nachos
Description
Baked vegan nachos loaded with spicy black beans are topped with vegan cashew cheese, salsa, guacamole, and cilantro for the ultimate vegan appetizer.
Ingredients
•
1/2 cup cashews
•
aluminum foil
•
1 cup chunky salsa
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1 small red bell pepper - cored, seeded, and chopped
•
2 tablespoons nutritional yeast
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1/2 teaspoon ground turmeric
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1/4 teaspoon salt
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1 (13 ounce) package tortilla chips
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1 (15 1/4 ounce) can black bean chili (such as Amy's®)
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2 ripe avocados, peeled and cubed
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1/4 cup chopped fresh cilantro, or to taste
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1/2 lime, juiced
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1 pinch salt, or to taste
•
1 cup pico de gallo
•
2 tablespoons chopped fresh cilantro, or to taste
Directions
1
Gather all ingredients.
2
Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
3
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
4
Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
5
Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.
6
Bake in the preheated oven until hot, 10 to 15 minutes.
7
Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
8
Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.
9
Enjoy!