Ultimate Vegan Nachos & Homemade Cheese Sauce
Gather your favorite toppings to create the ultimate vegan nachos in your very own home! And of course, you can't forget the nacho cheese.
Servings: 4 people
Ingredients
- salsa homemade or store-bought
- guacamole homemade or store-bought
- 1 ½ cups mushrooms sliced or chopped
- 1 yellow onion diced
- ½ tbsp oil
- 1 tsp oil
- ½ package Trader Joe's "Soyrizo" or other alternative meat product
- ½ can black beans drained and rinsed
- 2 tbsp jalapeno minced
- 1 cup corn kernels frozen
- ½ tsp chili powder heaping
- dash garlic powder
- ½ tbsp vegetable broth
- your favorite tortilla chips
For the Nacho Cheese Sauce
- ½ cup water
- 1 cup cashews raw, unsalted
- 5-6 small cloves garlic
- 3 tbsp nutritional yeast
- ½ tsp turmeric
- 1 tsp miso paste
- ½ tsp ground mustard
- 1 tsp salt
- ½ tbsp lemon juice
- ¼ cup non-dairy milk
- 2 tbsp sundried tomatoes
Instructions
To Make Nacho Cheese Sauce
- Roast the cloves of garlic in the oven on 400° for 20 minutes in a drizzle of oil.
- Boil the cashews for 15 minutes. Drain and add to a blender with the water. Blend until smooth.
- Add all of the ingredients for the cheese sauce to the blender except the non-dairy milk. Blend until smooth and creamy. Add the non-dairy milk a little bit at a time until the sauce reaches your desired consistency.
For the Nachos
- In the same pan*, add the 1 tsp of oil and allow to heat up. Add the corn and jalapeno and cook the same as the mushrooms and onions. While cooking, add the chili powder and a dash of garlic powder. The corn should start to brown and blacken. Add the veggie broth as needed if the corn and jalapeno begin to stick to the pan.
- In the same pan, add the 1 tsp of oil and allow to heat up. Add the corn and jalapeno and cook the same as the mushrooms and onions. While cooking, add the chili powder and a dash of garlic powder. The corn should start to brown and blacken. Add the veggie broth as needed if the corn and jalapeno begin to stick to the pan.
- In another pan, heat the Soyrizo for 2-3 minutes over medium heat after removing it from its casing. Stir the Soyrizo occasionally as it cooks. Add the beans and cook until everything is warm throughout, stirring occasionally.
- Add your tortilla chips to a plate or bowl, then top with all of your toppings. Enjoy!
Notes
*You can cook the corn and jalapenos simultaneously in a different pan or after cooking the mushrooms and onions in the same pan.
Feel free to be creative and add other toppings, like olives, fresh tomato, green onions, vegan sour cream, and more!