The Best Damn Vegan Nachos

The heartiest, most delicious vegan nachos I’ve ever had. Salty, crunchy tortilla chips, fresh guacamole, black beans, and salsa all covered in a healthy layer of cashew-less vegan queso! Once I discovered the secret to Cashew-Less Vegan Queso, I wanted to put it on everything within reach; starting with nachos, of course

And based on your reaction to this sneak peek photo, you guys really wanted this recipe. Well, the wait is officially over!

Once I discovered the secret to Cashew-Less Vegan Queso, I wanted to put it on everything within reach; starting with nachos, of course.

And based on your reaction to this sneak peek photo, you guys really wanted this recipe. Well, the wait is officially over! Big bowl of Vegan Queso with tortilla chips around it

This recipe is SO delicious, simple and undetectably vegan. There is something magical about the saltiness of a tortilla chip paired with a fresh, chunky salsa and this creamy, dreamy vegan queso. It’s like a flavor bomb – you simply don’t want to miss out.

The awesome thing about the Queso recipe is that it makes quite a bit, and you can store leftovers in a jar and it keeps for up to 4-5 days! AND it reheats extremely well, making it ideal for these nachos.

Once you have your chips on a serving plate, you just need to heat up your beans, queso and mash your guacamole and go to town.

My ideal nacho toppings are: black beans, salsa, (vegan) queso, guacamole, red onion, jalapenos, hot sauce, and cilantro. If you prefer a different combination of things, feel free to mix it up! Make these YOUR Best Damn Vegan Nachos. I totally give you permission (wink).

Author: Minimalist Baker
PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
Servings: 4
Category: Appetizer, Entree, Side, Snack
Cuisine: Gluten-Free, Mexican-Inspired, Vegan


Ingredients

  • ~8 cups restaurant-style tortilla chips
  • 1 batch Cashew-Less Vegan Queso
  • 1 15-ounce can black beans (drained)
  • 1 cup guacamole*
  • 1 cup chunky salsa
  • Fresh jalapeños and red onion (optional // sliced)
  • Hot sauce (optional)
  • Cilantro (optional)


Instructions

  1. If you haven’t prepared your vegan queso yet, do that first (recipe link in the ingredients).
  2. Once your queso is ready (and hot), heat up your black beans in a small saucepan and season with a little sea salt and desired spices (optional: we love garlic, cumin, and chili powder).
  3. Next, prepare your guacamole by mashing your avocado with lime juice and sea salt. Adjust seasonings as needed.
  4. Arrange your chips on a large serving platter (or individual serving platters) and add toppings in desired order. I like black beans first, then queso, salsa, guacamole, red onion, jalapeño, hot sauce, and cilantro. Enjoy immediately!


Notes

  • To make guacamole: 1 large (or 2 small) ripe avocado(s) + 1/4 tsp sea salt + 1 lime, juiced (plus more to taste of each).
  • Nutrition information is an estimate.


Nutrition Per Serving (1 of 4)
Calories: 563 Fat: 24.6g Saturated fat: 3.1g Sodium: 1213mg Carbohydrates: 75.8g Fiber: 17.2g Sugar: 8.2g Protein: 14.4g

Recipe adapted from: https://minimalistbaker.com/

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