These vegan nachos are a quick 40-minute meal designed to satisfy Mexican cravings. Loaded with homemade creamy vegan nacho cheese, Beyond Meat crumble, fresh guacamole, and pico de gallo, this dish is perfect for dipping.
1. Prepare Cashews: You can soak cashews for four hours or boil them for 10-15 minutes until softened.
2. Make Creamy Vegan Nacho Cheese: Add the soaked cashews, 3 cups of water, juice of 1 lemon, nutritional yeast, salt, pepper, smoked paprika, chili powder, onion powder, and garlic powder to a blender. Blend until completely smooth. Transfer the mixture to a pot on medium heat and whisk constantly until it thickens to a creamy consistency. Feel free to add in up to a cup of the remaining water to adjust the consistency if needed.
3. Prepare Guacamole: While specific instructions are not provided, combine the ripe avocado, chopped Roma tomato, chopped onion, 2 tsp lemon juice, salt, pepper, garlic powder, and red chili flakes. Mash to your desired consistency.
4. Assemble Nachos: Place tortilla chips on a baking tray. Add a sprinkle of salt and a dash of lemon juice. Bake at 350°F (175°C) to warm the chips through for a delicious treat. Once warm, load the chips with the creamy vegan nacho cheese, fresh guacamole, Beyond Meat crumble, and pico de gallo.
