The Best Vegan Nachos
When you think of nachos, you probably imagine gooey cheese smothering perfectly salty, crunchy tortilla chips. Ever since I stopped eating dairy, I haven’t been able to find a good substitute for cheese, that was even worth eating.
This week, things changed. Thanks to a post on Vegan Cuts, I found the perfect nacho cheese.
For Vegan Nacho cheese sauce:
1 cup almond/soy milk (I use the 30 calorie Almond original)
¼ cup nutritional yeast
1 T tomato paste
1 Tbs organic corn starch
1 tsp lemon juice
½ tsp onion powder
¼ tsp Garlic powder
¼ tsp. turmeric
½ tsp sea salt (to taste)
1 Tbs Jalapeno (optional)
Pour milk into sauce pan over medium heat. Whisk in all other ingredients and turn heat up until it starts to boil. Continuing to whisk until mixture is smooth. Once it boils, cover pan and turn heat down to simmer for about 10 minutes.
½ a pack of veggie soy crumble, beans (any kind you enjoy), or vegan chili
½ diced onion
2-3 roma tomatoes, diced
Preheat oven to 350 degrees.
While cheese is simmering, I like to assemble the first few layers of the nachos. As a rule of thumb, I like to use the heaviest ingredients at the bottom.
I use a square pyrex dish about 9 by 9, (this could vary depending on how many people you are serving).
First layer the chips on the bottom, ensuring all the corners of dish are covered. Next, layer the soy crumble, vegan chili or some sort of beans.
Next (when ready) drizzle the cheese across your nachos.
Bake for about 5-10 minutes.
Once out of the oven, add chopped tomato, avocado, shredded lettuce, and cilantro.
Serve with side of salsa.