Vegan Loaded Nachos

This vegan nacho recipe with a homemade cashew "nacho" cheese is loaded with black bean chili, pico de gallo, and a tasty homemade guacamole.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 518 Calories

Ingredients

• 1 cup chunky salsa
• aluminum foil
• 1 pinch salt, or to taste
• 2 tablespoons chopped fresh cilantro, or to taste
• 2 tablespoons nutritional yeast
• 1 cup pico de gallo
• 1 (13 ounce) package tortilla chips
• 1 small red bell pepper - cored, seeded, and chopped
• 2 ripe avocados, peeled and cubed
• 0.25 teaspoon salt
• 0.5 teaspoon ground turmeric
• 0.5 lime, juiced
• 0.25 cup chopped fresh cilantro, or to taste
• 0.5 cup cashews
• 1 (15.25 ounce) can black bean chili (such as Amy's®)

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

Step 2

Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.

Step 3

Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.

Step 4

Bake in the preheated oven until hot, 10 to 15 minutes.

Step 5

Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.

Step 6

Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.

Step 7

Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.