Name: These Fully-Loaded Vegan Nachos are the Ultimate Healthy Party Snack
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: 4 to 6 servings
Ingredients: 1 cup cashews, soaked; ¼ cup nutritional yeast; ½ tsp chili powder; ½ tsp turmeric; ¼ tsp sea salt; ½ cup water; ¼ cup lime juice; ½ clove garlic; 15 oz can black beans; 1 tsp garlic powder; 1 tsp chilli powder; 2 tsp extra virgin olive oil; 2 tsp tamari; 1 avocado; ½ tomato, diced; 1 Tbsp red onion, minced; 2 Tbsp cilantro, roughly chopped; 1 lime, squeezed; 1 pinch sea salt; 1 pinch pepper; 1 large tomato, finely diced; ¼ cup corn; 3 radishes, finely diced; 2 Tbsp red onion, finely diced; ½ jalapeno, seeded and finely diced (optional); ½ lime, juiced; 2 Tbsp cilantro, chopped; ¼ tsp sea salt; 1 bag of your favourite tortilla chips; Sliced radishes

Prep Time

Cook Time

5 min

Yields

4 to 6 servings

This is our fully-loaded, monstrous tower of insanely delicious vegan nachos. What can be better than crispy tortillas piled high with zesty guacamole, spiced black beans, creamy vegan cheese and fresh pico de gallo? Don’t just reserve making this recipe for game day or dinner parties – you’ll crave it for a snack every day of the week. Not only are you getting your nacho fill, but you’re also eating a healthy dish equipped with great fiber, antioxidants and phytonutrients.

ingredients

Vegan Nacho Cheeze

cup cashews, soaked

cup nutritional yeast

tsp chili powder

tsp turmeric

tsp sea salt

cup water

cup lime juice

clove garlic

Spiced Black Beans

oz can black beans

tsp garlic powder

tsp chilli powder

tsp extra virgin olive oil

tsp tamari

Guacamole

avocado

tomato, diced

Tbsp red onion, minced

Tbsp cilantro, roughly chopped

lime, squeezed

pinch sea salt

pinch pepper

Pico de Gallo

large tomato, finely diced

cup corn

radishes, finely diced

Tbsp red onion, finely diced

jalapeno, seeded and finely diced (optional)

lime, juiced

Tbsp cilantro, chopped

tsp sea salt

Assembly and Toppings

bag of your favourite tortilla chips

Sliced radishes

Fresh cilantro

Green onions

Sliced olives

Ingredient Substitution Guide

directions

Step 1

For the vegan nacho cheeze, soak the cashews in boiling hot water for 30 minutes to soften, then drain and rinse.

Step 2

Place all ingredients in your food processor or high-speed blender.

Step 3

Turn the food processor on and gradually add 2 tablespoons of water at a time (there are 8 tablespoons in ½ cup). Blitz until creamy.

Step 4

For the spiced black beans, drain and rinse the black beans.

Step 5

Place a saute pan over medium heat, add the extra virgin olive oil and toss in the garlic powder and chili powder, mix around to allow them to toast for 30 seconds.

Step 6

Add in the black beans and tamari, stir to combine with the spices. Let them heat up in the pan for about 5 minutes, then remove from the stove.

Step 7

For the guacamole, slice the avocado in half and scoop it into a bowl, discarding the peel. Add in the rest of the ingredients and mix well to combine.

Step 8

For the pico de gallo, prep all of the veggies and toss them in a bowl. Mix well to combine the flavours.

Step 9

For assembly, we like to assemble these nachos on a large cutting board, but a big plate or tray will also do the trick.

Step 10

Place down a layer of tortilla chips, then top with a hearty scoop of spiced black beans, pico de gallo and nacho cheeze. You can dollop the cheeze on top or place it in a plastic bag, cut a hole at the corner and squeeze it over.

Step 11

Layer on more tortilla chips and place the rest of the toppings over, dollop with scoops of guacamole and finish with thinly sliced radishes, fresh cilantro, green onions and olives.

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These Fully-Loaded Vegan Nachos are the Ultimate Healthy Party Snack