Best Vegan Nachos Recipes
VEGAN LOADED NACHOS
Stop! You will need to come up for air. These loaded vegan nachos will be hard to put down. Top with chopped black olives, if desired.
Provided by Shannan Labrador
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 4h35m
Yield 6
Number Of Ingredients 15
Steps:
- Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
- Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.
- Bake in the preheated oven until hot, 10 to 15 minutes.
- Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
- Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.
Nutrition Facts : Calories 518.1 calories, Carbohydrate 56.8 g, Fat 29.7 g, Fiber 10.2 g, Protein 10.3 g, SaturatedFat 4.2 g, Sodium 934.6 mg, Sugar 5.2 g
VEGAN QUESO NACHOS
Easy, peasy, lemon squeezy vegan nacho recipe. Dress your nachos up in a way that you love to. I love to use cilantro, tomatoes, avocado, refried beans, and dairy free sour cream as yummy toppings.
Provided by Main House
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Combine tofu, carrots, taco seasoning, nutritional yeast, onion powder, and garlic powder in a blender or food processor. Blend until smooth and creamy.
- Transfer queso to a small saucepan over medium heat. Cook until hot enough to serve, 5 to 10 minutes.
- At the same time, heat oil in a skillet over medium heat. Add vegetarian crumbles and cook and stir until browned, 8 to 10 minutes.
- Serve tortilla chips on individual plates topped with cooked crumbles and hot queso.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 41.6 g, Fat 16.3 g, Fiber 6.3 g, Protein 16.8 g, SaturatedFat 2.1 g, Sodium 560.3 mg, Sugar 2.9 g
SUPER VEGAN HEALTHY NACHOS
My boyfriend loves all things Mexican flavoured, I think because of all the cheese, sour cream and meat (stop drooling, Steve!) Here's my attempt at making a healthy vegan supper which he will enjoy. Of course, cheese could also be added for non-vegans.
Provided by peachy_pie
Categories Beans
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- Blend the avocado, lime juice, onion and tomato by roughly mashing or pulsing in a food processor. Set aside.
- Spray the corn tortillas with oil and bake until crispy. Set aside.
- Meanwhile, simmer tomatoes, beans, vegetables and spices together for about 30-40 minutes, until reduced and thick.
- Arrange corn chips on plates, spoon over the vegie-bean mix, and top with a dollop of the guacamole. I often garnish this with chopped cilantro, or shredded scallions.
Nutrition Facts : Calories 452.2, Fat 10.3, SaturatedFat 1.6, Sodium 641.5, Carbohydrate 80.6, Fiber 21.8, Sugar 10.5, Protein 18.5
VEGAN NACHOS
A simple appetiser to whip up - the cashew sour cream doesn't require a long soak so you can make it at a moment's notice. I prefer a fresh tomato salsa for better flavour but if you're short on time you can use your favourite jarred salsa.
Provided by Izy Hossack
Categories Vegan
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Make the cashew cream:.
- Place the cashews in a pot and cover with water. Bring to the boil over a medium heat on the stove and simmer for 15 minutes. Drain and add to the jug of a high speed blender. Blitz with ½ to 2/3 cup water until smooth and thick. Add the lemon juice, salt and garlic to the blender and blend again until smooth. Transfer to a bowl and set aside.
- Make the salsa:.
- Stir together all the salsa ingredients in a small bowl and set aside.
- Assemble:.
- Preheat the oven to 350oF.
- Tip the tortilla chips onto a baking sheet. Dot with spoonfuls of the refried beans and the salsa. Sprinkle with the shredded cheese and place in the oven. Bake until the cheese starts to melt - this will vary depending on the brand but should only take a few minutes.
- Remove from the oven. Halve, de-stone, peel and finely slice the avocado. Lay the slices of avocado onto the nachos, dollop on some spoonfuls of the cashew cream then sprinkle on the jalapeno and cilantro. Serve.
Nutrition Facts : Calories 445.7, Fat 27.1, SaturatedFat 5.9, Cholesterol 9, Sodium 689.8, Carbohydrate 43.9, Fiber 8.9, Sugar 3.5, Protein 12.2
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