Loaded Vegan Nachos
Perfect for a party or movie night, these loaded vegan nachos will leave your drooling.
What you need
Cashew cheese
- lemon
- chilli
- nutritional yeast
- plant milk
- garlic clove
- cashews
Guacamole
- avocados
- lime
- red onion
- coriander
Nachos
- tortillas
- salsa
- kidney beans
- jalapenos
How to make loaded vegan nachos
Drain and add cashews to a blender, along with the other cashew cheese ingredients and blend.
Make the guacamole by mashing the avocado with the juice of a lime.
Chop and add a handful of red onion to the guacamole.
Season with salt and pepper, a sprinkling of coriander and mix together. Set aside.
Preheat oven to 200°C (400°F).
On a large dish, pour around half of the nachos and top with salsa, kidney beans and the cashew cheese. Layer up one more time, or until the nachos are all gone.
Bake in oven for 5-10 minutes, or until golden brown.
Remove from the oven and top with guacamole and jalapenos. Serve warm.
Got extra time? Replace the kidney beans with my chilli sin carne recipe.
Use any extra cashew cheese as a delicious dip for crisps or bread.
More delicious recipes
- Easy Vegan Nachos
- Creamy Vegan Nacho Cheese
- Asparagus and Mushroom Tacos
- Vegan Quesadillas
- Autumn Pumpkin Chilli
Did you make this loaded vegan nachos recipe? Take a photo and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Twitter.
And don’t forget to leave a comment and a rating so I know how you enjoyed them!
Loaded Vegan Nachos
Ingredients
- 1 bag of tortilla chips
- Salsa
- 1 tin of kidney beans
- Jalapenos
Cashew Cheese
- 125 g cashews (soaked overnight or for an hour in boiling water)
- 1 garlic clove
- 125 g plant milk
- 35 g nutritional yeast
- Juice of a lemon
- ½ tsp chilli
Guacamole
- 2 avocados
- Juice of a lime
- Handful of red onion
- Coriander
Instructions
- Drain and add cashews to a blender, along with the other cashew cheese ingredients and blend.
- Make the guacamole by mashing the avocado with the juice of a lime.
- Chop and add a handful of red onion to the guacamole.
- Season with salt and pepper, a sprinkling of coriander and mix together. Set aside.
- Preheat oven to 200°C (400°F).
- On a large dish, pour around half of the nachos and top with salsa, kidney beans and the cashew cheese. Layer up one more time, or until the nachos are all gone.
- Bake in oven for 5-10 minutes, or until golden brown.
- Remove from the oven and top with guacamole and jalapenos. Serve warm.
Video
Notes
- Got extra time? Replace the kidney beans with my chilli sin carne recipe.
- Use any extra cashew cheese as a delicious dip for crisps or bread.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
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