Delicious, plant-based, fully loaded nachos with a “cheese” sauce that my husband, who is definitely not vegetarian, prefers over real cheese! These are just a nice, light, fiber and antioxidant-packed alternative to traditional nachos.
The sauce is really what makes these so special. It is a cashew-based sauce with smoked paprika and chili powder to spice things up. I blend this sauce up in a jiffy and then gently warm it over low heat.
I start with a base of organic blue corn chips. Blue corn has more antioxidants that yellow and is slightly lower on the glycemic index. Pour that warm spicy sauce all over. Sprinkle with black beans and then canned tomatoes with green chilies.
Look at these colors. These are some wild nachos!
Then I add fresh corn and chopped bell peppers.
A few bits of avocado. A sprinkle of cilantro.
Oh yes, please!
Fully Loaded Plant-Based Nachos
blue corn chips
canned black beans, rinsed
canned tomatoes with green chilies
fresh or frozen corn
chopped bell peppers
chopped fresh cinantro
optional: olives, jalapenos, banana peppers, other chopped fresh veggies
1 c. raw cashews, soaked at least 1 hr
1.5 T. lemon juice
1 c. water
1/4 c. nutritional yeast
1/4 t. smoked paprika
1/2 t. garlic powder
1/2 t. onion powder
1/4 t. chili powder
1 t. salt
Blend the sauce ingredients on high until smooth and creamy. Pour into a saucepan and gently warm.
Place a handful of corn chips on a plate. Pour the warm sauce over. Top with recommended vegetables or whatever you like!