Plant Powered Vegan Nachos

These Plant Powered Vegan Nachos are loaded up with fresh and flavorful veggies and held together with a tasty Cashew-Based Nacho Cheese Sauce.
Plant Powered Vegan Nachos | Britt's Blurbs

I am here to solemnly swear that nachos can be made delicious WITHOUT cheese. AH! There, I said it! It’s true. I thought I would never believe it either but then I whipped up this Cashew-Based Nacho Cheese Sauce and it was everything my heart desired and more.

Cashew-Based Nacho Cheese Sauce | Britt's Blurbs

It gave me the creamy flavor I was looking for in my nachos and it helped to hold all of the veggies in place. I mean LOOK at all those veggies. I’m even tolerating jalapeños more and more. Shocking, I know.

I’m just gonna put it out there that I BET if you made these for someone special, say a hubby/wife, girlfriend/boyfriend, kids, or friends, they wouldn’t even say, “Hey is that a vegan cheese sauce under there?” They’d just chomp away and enjoy all of the flavor that gets packed onto one tiny chip!

Plant Powered Vegan Nachos | Britt's Blurbs

As I mentioned Tuesday in my cheese sauce post, you can really make the sauce as thick or as thin as you want. I personally like it THICK for this recipe because HELLO… it holds stacks on stacks of fresh veggies.

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Plant Powered Vegan Nachos

Plant Powered Vegan Nachos | Britt's Blurbs

These Plant Powered Vegan Nachos are loaded up with fresh and flavorful veggies and held together with a tasty Cashew-Based Nacho Cheese Sauce.

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4-6

Ingredients

  • 1 cup Cashew-Based Nacho Cheese Sauce
  • Organic vegan tortilla chips
  • 1/2 cup chopped peppers
  • 1/2 cup chopped tomatoes
  • 1/2 cup red onions
  • 1/4 cup chopped jalapeños
  • 1 avocado chopped
  • 2 tbsp. chopped cilantro

Instructions

  • Pre-heat a oven to 350 degrees
  • On a lined cookie sheet, spread out the tortilla chips
  • Drizzle with the nacho-based cashew cheese sauce
  • Top with peppers, onions, tomatoes, and jalapeños
  • Bake for 20 minutes
  • Top with avocado and cilantro before serving

And for real though, word to the wise, nachos are really not meant to be reheated people. Especially these.

You need them nice in crispy when they’re fresh out of the oven so make these on a night or football afternoon when you can enjoy the whole thing. There’s some big football games this weekend so I know what I’m snackin’ on!

Plant Powered Vegan Nachos | Britt's Blurbs

Enjoy!!

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