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In this video I show you exactly how to make the perfect and most delicious nachos you’ll ever have! They’re also much healthier than your traditional nachos, so you can enjoy these completely guilt-free! 😋 This recipe is completely vegan so it uses absolutely no meat or dairy. It’s topped with vegan queso cheese, homemade pico de gallo, refried beans, vegan sour cream and diced avocado. My favourite component of all is the vegan sour cream.. so much healthier and tastier than your average! Try this recipe out and let me know what you think in the comments below! 🤗
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EQUIPMENT USED:
Hamilton Beach Food Processor: https://amzn.to/3sFBIQu
Small Glass Bowls: https://amzn.to/33FOrZQ
Stainless Steel Pot: https://amzn.to/3LRWyn6
BEST EVER SUPREME NACHOS RECIPE
INGREDIENTS:
NACHOS
250g tortilla chips
1/2 small red onion, chopped
1 Roma tomato, diced
1/2 lime, juiced
3 tbsp cilantro, chopped
1 pinch salt
1/4 cup pickled jalapeños
1 398 mL can refried beans
1 avocado, pitted, peeled and diced
CASHEW QUESO
1 cup vegetable broth
1 cup raw cashews
1/4 cup nutritional yeast
1 tsp paprika
1 tsp garlic powder
1/4 tsp ground cumin
1 tsp salt
1 tbsp sriracha hot sauce
1 tbsp tomato paste
VEGAN SOUR CREAM
1 ½ cup raw cashews, soaked
1 cup non-dairy yogurt unsweetened
5 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 1/2 teaspoon salt
INSTRUCTIONS:
1. Preheat oven to 350°F.
2. Boil 4 cups of water, then take off heat and add cashews for your queso and your sour cream in the same pot (1 cup + 1 1/2 cup). Soak while assembling your nachos.
4. Chop your red onion, Roma tomato, pickled jalapeno and cilantro and place in a bowl. Add your lime juice and pinch of salt and stir to combine. This is your pico de gallo. Set aside.
5. Now let’s make your vegan queso. In a food processor of high-speed blender, add all your ingredients and blend until smooth, scraping down the sides as needed.
6. Next we’ll make vegan sour cream. Add all the ingredients to the food processor or high powdered blender and blend until smooth and creamy, scraping down the sides as needed.
7. Line a large sheet pan with parchment paper. Pour 250g of tortilla chips onto the sheet pan, making sure to spread them out evenly.
8. Pour your queso evenly over all your nacho chips. Then, spread your pico de gallo evenly over nachos as well. Open your can of refried beans and spread evenly throughout.
9. Place nachos in oven on middle rack and bake for 8-10 minutes.
10. Remove nachos from oven and pour over as much of your vegan sour cream as you wish. Cut open an avocado and remove the pit. Dice the avocado with the skin still on, then scoop out with a spoon and spread evenly over your nachos and enjoy!
RECIPE CURATED BY SPICE AND SUGAR
**ALL CONTENT IS MY OWN**
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