Vegan Nachos
Prep time: 
Cook time: 
Total time: 
 
Fully loaded vegan nachos with all the fixings on baked corn tortilla chips.
Ingredients
  • Queso
  • 1 Cup White or Yellow Potato
  • ¼ Cup Carrots
  • 2 Tbsp Nutritional Yeast
  • 3-4 Pickled Jalapenos
  • 2-3 Tbsp Brine (from pickled jalapenos)
  • ¼ cup starchy water from boiled vegetables + water as needed to blend
  • 1 tsp arrowroot starch
  • 2 tsp lemon juice
  • 1 tsp onion powder
  • Beans:
  • 1 yellow onion
  • 1 can black beans
  • 2 tsp chili powder
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper
  • Cashew Cream
  • 1½ Cup Cashews
  • ¾ cup water
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Lemon juice (About ½ a lemon)
  • Pico:
  • 1 Cup cherry tomato
  • ½ white onion
  • ½ - 1 Jalapeno (depending on spicy you like it)
  • Juice of 1 lime
  • Other:
  • 1 pack pure corn tortillas
  • Lime
  • Cilantro
  • Avocado
  • Shredded romaine
Instructions
  1. CHIPS: Cut corn tortillas into triangles and bake at 350 until crispy - about 10 - 15 minutes
  2. QUESO: Boil potatoes and carrots until fork tender (about 25 minutes). Blend with remaining ingredients until smooth. Heat in a pot until thickened. (This happens because of the arrow root starch)
  3. SPICY BEANS: Fry onions until translucent. Add in the veggies, beans and spices and fry until soft. Keep them warm in the pan until everything is ready.
  4. CASHEW CREAM: Blend until creamy!
  5. PICO - Chop tomatoes and onion finely and garnish with lime and cilantro.
  6. ASSEMBLE: Layer chips with queso, beans, pico, cashew cream, avo and extra cilantro
Recipe by Plentyfull Vegan at http://www.plentyfullvegan.com/vegan-nachos/