Baked vegan nachos loaded with spicy black beans are topped with vegan cashew cheese, salsa, guacamole, and cilantro for the ultimate vegan appetizer.
Preparation Time
25 mins
Cooking Time
10 mins
Total Time
35 mins
Calories
518 Calories
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.
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®)
