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.
Related: Quick and Easy Sourdough Toasties
Vegan Nacho Cheeze
Spiced Black Beans
Pico de Gallo
Assembly and Toppings
For the vegan nacho cheeze, soak the cashews in boiling hot water for 30 minutes to soften, then drain and rinse.
Place all ingredients in your food processor or high-speed blender.
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.
For the spiced black beans, drain and rinse the black beans.
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.
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.
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.
For the pico de gallo, prep all of the veggies and toss them in a bowl. Mix well to combine the flavours.
For assembly, we like to assemble these nachos on a large cutting board, but a big plate or tray will also do the trick.
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.
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.