Loaded Vegan Nachos and Queso Cheese
Some days you just need a heaping pile of delicious crunchy nachos topped with all the fixings. These loaded vegan nachos with vegan queso cheese totally do the job.
Ingredients
Nachos
- 8 ounces tortilla chips
- 1 cup shredded cheese , Daiya brand
- ½ cup white onion, diced small
- ½ cup red bell pepper, diced small
- 1 can black beans, rinsed, drained and dried with a paper towel
- 1 cup whole kernel corn
- 1 package pulled BBQ jackfruit, Upton Natural's brand, remove pits
Toppings
- ¾ cup shredded iceberg lettuce
- ¾ cup tomatoes, diced
- ½ cup black olives, minced
- ¼ cup jalapeno, minced or sliced thin
- 2 tablespoons cilantro, roughly chopped
- 1 ripe lime, cut into wedges
- 2 tablespoons sour cream , Kite Hill, dairy fee
Spicy Vegan Queso Cheese
- ½ cup raw unsalted cashews, soak the cashews in water at room temperature for at least 6 hours to soften them.
- ½ cup sweet white onion, diced
- ½ cup sweet potato , cubed, cooked until fork tender
- ¼ cup carrots, chopped, cooked until fork tender
- ½ teaspoon turmeric
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons nutritional yeast
- 1 teaspoon apple cider vinegar
- 1 teaspoon lemon juice
- ¾ cup water
Equipment
- blender
- saute pan
- 9x13 inch baking dish or sheet pan
Instructions
- Preheat the oven to 400 degrees.
- Grab a 9x13 inch baking dish and spray it with cooking spray. Set aside.
Prepare the Queso Cheese:
- Heat a large non-stick skillet over medium heat. Add the diced onions and let them sweat in the pan. Once they're translucent, remove them from the pan and set them aside.
- Par cook the cubed sweet potato and chopped carrots in the microwave until they are fork tender. Set aside. More info in the post above.
- Combine the drained cashews, softened carrot, softened sweet potato, turmeric, chili powder, cayenne powder, garlic and onion powder, apple cider vinegar, nutritional yeast, lemon juice, sautéed onions and water in a blender or food processor. Blend well until all lumps are gone and the mixture is completely smooth.
- Pour the warm vegan queso into a bowl and top with fresh chopped scallion, diced tomatoes, and minced jalapeno.
Prepare the nachos:
- Line the prepared baking dish with tortilla chips.
- Top the chips with black beans, corn kernels, diced onion, diced red bell pepper, pulled BBQ jackfruit and shredded cheese. Bake uncovered for 5-6 minutes or until the cheese begins to melt.
Finish the nachos:
- Serve immediately topped with shredded lettuce, diced tomato, diced black olives, minced jalapeno, and fresh cilantro.
- Be sure to enjoy with vegan sour cream and the vegan queso.
Nutrition
Serving: 1serving, Calories: 332kcal, Carbohydrates: 38g, Protein: 12g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 13mg, Sodium: 386mg, Potassium: 454mg, Fiber: 7g, Sugar: 3g, Vitamin A: 2539IU, Vitamin C: 20mg, Calcium: 154mg, Iron: 2mg