Seriously swoon-worthy vegan nachos with cashew queso
Nothing says messy indulgence like a gargantuan pile of vegan nachos. Every bite brings a different flavor – cashew queso, spicy seitan, black beans, chunks of ripe avocado, the peppery bite of jalapeño…
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 people
For seitan chorizo & black beans
- 8 ounces tortilla chips
- 1 cup chopped tomatoes I like to use cherry tomatoes out of season.
- 1/4 cup minced yellow onion
- 1/4 cup chopped cilantro leaves
- 1 avocado chopped
- Optional toppings: Pickled jalapeño pepper slices & hot sauce
To make creamy cashew queso
Fill a medium sized pot with about an inch of water. Add chopped carrot and bring to a simmer. Cook until the carrot is fork tender, about 8 minutes. Drain water and set the carrot aside.
Using a blender, blend cooked carrot, raw cashews, 1 cup water, half a vegetable bouillon cube, nutritional yeast, white miso paste, cumin, ancho chile powder, and salt. Blend until totally smooth, stopping to scrape down the sides if necessary.
Transfer the cashew mixture to the empty pot you used for steaming the carrot. Bring the pot to a medium heat, stirring constantly. Continue stirring for about 10 minutes. If it begins to simmer, lower the heat. Continue stirring and cooking until the cashew mixture has reduced and thickened, making a velvety smooth queso. Remove from heat and set aside.
To make chorizo & black beans
Bring a non-stick skillet to a medium heat with organic canola oil. Put the crumbled seitan into the skillet and brown for a few minutes.
Add black beans to skillet with paprika, cumin, ancho chile powder, 1 Tablespoon of water, and a pinch of salt. Stir until the spices are fully combined and the beans are warm. Remove from heat and set aside.
To make nachos
The best nachos are made in layers. Put one layer of tortilla chips on a large platter. Top with a smattering of creamy cashew queso, chorizo & black beans, tomatoes, onion, cilantro, and avocado. Add another layer of chips and all of the above. Continue layering the chips & toppings until you have a beautiful mound of vegan nachos.
Serve right away with plenty of napkins, pickled jalapeño slices, and hot sauce.
*If you don't have a high speed blender, soak the raw cashews for several hours ahead of time, so that you can have a perfectly creamy queso. If you have a high speed blender, soaking isn't necessary.
**I use a bouillon cube with no salt added. If yours already has salt, you may not need any additional.
Calories: 297kcal | Carbohydrates: 34g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Sodium: 301mg | Potassium: 476mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1495IU | Vitamin C: 6.3mg | Calcium: 76mg | Iron: 2.7mg