Best Vegan Queso Nachos Recipes
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
LOADED VEGAN NACHOS
This recipe certainly has more steps than the original nachos, but you'll be rewarded with a festive tray that's hearty and vegetable-packed enough for dinner. Queso is a great choice for nachos because, unlike melted grated cheese, it stays creamy and doesn't congeal. This homemade, vegan take owes its bold flavor to nutritional yeast, chipotle, garlic powder and pickled jalapeños, and its glossy and smooth texture to the magical combination of starchy bean liquid and blended cauliflower. The key to great nachos is to make sure that each element is delicious on its own, so here, roasted cauliflower gets seasoned with cilantro and lime, and pinto beans with spicy adobo sauce.
Provided by Ali Slagle
Categories snack, appetizer, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. On a sheet pan, toss together half the cauliflower, half the onion and the oil. Season with salt, then spread into an even layer. Roast on the bottom rack, without stirring, until brown underneath, 20 to 25 minutes.
- Meanwhile, make the vegan queso: In a medium saucepan, combine 1 ½ cups water with the remaining cauliflower, the nutritional yeast, bean liquid, chipotle chile, garlic powder and 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium-high and simmer, stirring occasionally, until the cauliflower is very tender, 10 to 15 minutes. Transfer to a blender, and blend until smooth, then add 2 teaspoons of pickled jalapeño brine and blend to combine. Taste the queso on a chip; if flavors are muted, add more salt and brine. (Hold onto the saucepan; no need to clean.)
- In a medium bowl, add the adobo sauce to the beans and mash some of the beans with a fork. (This helps the beans adhere to the chip.) When the roasted cauliflower is done, zest the lime over, add the chopped cilantro and stir to combine. Scrape into the reserved saucepan. (Hold onto the sheet pan and don't worry about getting every last bit off.)
- Assemble: On the sheet pan, spread half the chips into an even layer. Top with half the beans, half the cauliflower and half the queso. Repeat another layer with the remaining chips, queso, beans and cauliflower. Bake until the chips and beans are warm, 3 to 5 minutes. Cut the lime into wedges. Top nachos with the pickled jalapeños, remaining chopped onion, cilantro sprigs, a squeeze of lime and any optional toppings.
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