Vegan Loaded Nachos Recipe – Page 2

Prepare the “Meat”: In a skillet, cook the plant-based ground beef or tofu crumbles with taco seasoning until browned. Set aside.
Prepare Cheese Sauce (optional):
- Blend the soaked cashews, nutritional yeast, water/almond milk, garlic powder, and onion powder in a blender until smooth.
- Adjust seasoning with salt and pepper to taste.
- Heat on low in a small saucepan until warm and slightly thickened, stirring constantly.
Layer the Nachos:
- Preheat your oven to 350°F (175°C).
- On a large baking sheet or oven-safe dish, spread out the tortilla chips in an even layer.
- Sprinkle the black beans and cooked vegan “meat” (if using) over the chips.
- Drizzle the cashew cheese sauce or sprinkle shredded vegan cheese on top.
Bake:
- Place the nachos in the preheated oven and bake for about 10 minutes or until the vegan cheese melts and everything is heated through.
Top the Nachos:
- Remove from the oven and top with fresh pico de gallo, jalapeño slices, corn, black olives, and green onions.
- Add diced avocado or mashed avocado on top for extra creaminess.
Serve: Serve immediately while warm. Add extra toppings like vegan sour cream, hot sauce, or guacamole if desired.