Prepare the “Meat”: In a skillet, cook the plant-based ground beef or tofu crumbles with taco seasoning until browned. Set aside.
Prepare Cheese Sauce (optional):
Blend the soaked cashews, nutritional yeast, water/almond milk, garlic powder, and onion powder in a blender until smooth.
Adjust seasoning with salt and pepper to taste.
Heat on low in a small saucepan until warm and slightly thickened, stirring constantly.
Layer the Nachos:
Preheat your oven to 350°F (175°C).
On a large baking sheet or oven-safe dish, spread out the tortilla chips in an even layer.
Sprinkle the black beans and cooked vegan “meat” (if using) over the chips.
Drizzle the cashew cheese sauce or sprinkle shredded vegan cheese on top.
Bake:
Place the nachos in the preheated oven and bake for about 10 minutes or until the vegan cheese melts and everything is heated through.
Top the Nachos:
Remove from the oven and top with fresh pico de gallo, jalapeño slices, corn, black olives, and green onions.
Add diced avocado or mashed avocado on top for extra creaminess.
Serve: Serve immediately while warm. Add extra toppings like vegan sour cream, hot sauce, or guacamole if desired.
Nutritional Information (per serving, approximately):
Calories: 345 kcal
Fat: 18g
Carbohydrates: 37g
Protein: 10g
Fiber: 8g
Sugar: 2g
Sodium: 550mg
Note: Nutritional values are estimates and can vary based on the brands and quantities of ingredients used.
This vegan nacho recipe is customizable, packed with flavor, and perfect for parties or a casual snack. It’s satisfying with plenty of plant-based protein from the beans and vegan meat, and the creamy cashew cheese sauce makes it extra indulgent.
