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These Vegan Nachos Are Delicious And Super Not Healthy

Not kidding.

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Loaded Vegan Nachos with Vegan Queso

Makes 10 servings

Estimated active time: 10 minutes

Estimated total time: 10 minutes

recipe by Summer Anne Burton and Christine Byrne

Makes 10 servings

INGREDIENTS

1 12-ounce bag tortilla chips

3 to 4 cups vegan queso (recipe above)

1 large, ripe avocado, diced

3 large, ripe beefsteak tomatoes, cored, seeds removed, diced

1 15-ounce can black beans, rinsed and drained

½ cup cilantro leaves, roughly chopped

PREPARATION

Spread the tortilla chips on a large, rimmed baking sheet or serving platter. Pour the queso all over the tortilla chips — if you want, you can pour half on and serve the other half on the side, for dipping — then top with the avocado, tomatoes, black beans, and cilantro leaves.

Vegan Queso

INGREDIENTS

1 cup raw cashews

½ cup nutritional yeast

1 cup unsweetened soy milk (or other non-dairy milk)

8 ounces vegan cream cheese

1 small tomato, chopped (about ½ cup)

1 teaspoon salt

½ teaspoon paprika

½ teaspoon cumin

PREPARATION

Add all ingredients to a high-speed blender and puree on high until smooth and warm, about 2 minutes.

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