Give your nachos a plant-based twist with this recipe from Chloe Wheatland.
SERVES 5
Crispy corn chips, creamy cashew queso, and flavour-packed toppings – these fully loaded vegan nachos are the ultimate plant-based crowd-pleaser.
Ingredients
For the guacamole
For the pico de gallo
For the beans
To assemble
For the cashew queso (SERVES 6)
Method
For the nachos
- Preheat oven to 180°C. For the guacamole, scoop the avocado flesh into a bowl and add the lime juice, cumin, and a pinch of salt and pepper. Mash until almost smooth.
- To make the pico de gallo, mix all the ingredients in a bowl with a pinch of salt and pepper.
- For the beans, heat the olive oil in a frying pan over medium heat. Add the onion and saute for 2–3 minutes, until translucent. Add the garlic, chilli powder (if using), cumin, coriander, and a pinch of salt and pepper. Cook for a further 30 seconds or until fragrant. Add the tomato paste, rice malt syrup, and black beans and cook for 3–4 minutes, stirring regularly, or until the sauce has thickened slightly. Remove from heat.
- Meanwhile, spread the corn chips evenly over two large baking trays and bake for 5 minutes, switching the bottom and top trays halfway, until heated.
- To assemble the nachos, drizzle half the queso over the corn chips on one tray (for a non-vegan version, you can sprinkle with grated cheese, if you like). Top with half the beans, half the guacamole, and half the pico de gallo. Add the other half of the corn chips on top, drizzle with the remaining queso and spoon on the remaining beans, guacamole, and pico de Gallo.
- Garnish with pickled onion, coriander, and jalapenos, if you like a bit of spice. Serve with lime wedges to squeeze over.
For the cashew queso
- Soak cashews in boiling water for 10 minutes, then drain.
- Combine the tofu, nutritional yeast, garlic, lemon juice, tahini, soy milk, ground turmeric, smoked paprika, cashews, and a pinch of salt and pepper in a food processor. Process until smooth, adding an extra dash of soy milk if needed to loosen.
- Pour the queso into a jar and keep it in the fridge for up to 5–7 days.
This recipe was originally published in the article A Mindful Munch in Issue 44 – With the Flow. You can get this issue here to enjoy more delicious inspiration.
