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Healthier Vegan Nachos

Laura Brining
A healthier spin on traditional nachos!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 -4

Ingredients
  

  • 1 bag of tortilla chips

Nacho Cheese Sauce:

  • 2 cups potato cubed (about 1 large potato)
  • 1 cup carrots sliced (about 1 large carrot)
  • 1/4 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1 1/4 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 cup water reserved from boiling water

Cashew Sour Cream:

  • 1/2 cup raw cashews soaked for 6 hours or overnight
  • 6 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon apple cider vinegar

Seasoned Black Beans:

  • One 540 ml can of black beans rinsed and drained
  • 1/4 teaspoon each of salt pepper, chili powder, garlic powder, and onion powder
  • Juice of 1/2 a lime

Toppings:

  • Guacamole
  • Fresh salsa
  • Fresh or pickled jalapenos
  • Green onions sliced
  • Fresh cilantro

Instructions
 

  • Line a tray or baking sheet with tortilla chips. Set aside.
  • To prepare the nacho cheese sauce, add the cubed potatoes and sliced carrots to a pot of water. Bring to a boil and boil uncovered until tender, about 20 minutes. Reserve 1 cup of water before draining. Drain the remaining water and add the drained potatoes and carrots to a high-speed blender. Add the cashews, nutritional yeast, garlic powder, onion powder, salt, and reserved water to the blender. Blend on high until completely smooth. If needed, add additional water until you reach your desired consistency.
  • Meanwhile, to prepare the Cashew Sour Cream, add the cashews, water, salt, pepper, and apple cider vinegar to a high powder blender. Blend until smooth. Store in the fridge. This can be done a day in advance.
  • To prepare the Seasoned Black Beans, add the black beans and all seasonings to a large bowl. Add the fresh lime juice. Stir until combined. Store in the fridge. This can also be done a day in advance.
  • To assemble the nachos, sprinkle the black beans over the tortilla chips. Drizzle the nacho cheese sauce and spoon dollops of the cashew sour cream over the chips. Top with desired toppings. I chose guacamole, salsa, pickled jalapenos, green onions, and fresh cilantro. You could also add olives, corn, or any desired toppings. Broil the nachos in the oven on high for about 5 minutes, until hot.
  • Serve immediately.