Vegan nachos? You bet! It's easier than you may think and it's so, so delicious! Above is the vegan nachos that I made for my family. You want to start with buying a tortilla chip that you like. We opt for the ones that are organic. Then, you want to prepare your vegan nacho cheese. I have the best recipe for making vegan nacho cheese sauce! Once you add that, then top with whatever you want on your nachos, such as vegetarian re-fried beans, chopped onion, jalepenos, salsa, guacamole, gardein crumbles, cilantro, etc. Serve right away. Yum!
To make the vegan nacho cheese sauce, you need:
- 1 package of vegan shredded cheese (Follow Your Heart, Daiya, etc.)
- 1/2 cup of the cashew cream (see recipe below)
- 1 cup of vegetarian no-chicken broth (you can get this at Publix, Target, Whole Foods, etc.) or use 1 cup of other vegetarian broth
Mix it together in a sauce pan on medium heat. Keep stirring it together until it's all melted together and has created a nice cheese sauce that you can pour over the tortilla chips. It's that simple!
To make vegan cashew cream:
If you have the time, soak the cashews overnight in water in the refrigerator. If you don't have the time, don't worry about it. I've made cashew cream without soaking the nuts first and it turns out pretty much the same. Take a cup of raw cashews and add them to your blender, cover with water so that the water is just above where the cashews are. Blend until it's smooth. You will have extra, so store it in the freezer for the next time you need some. I store mine in 1/2 cup containers, so it's ready to go for nachos or making my amazing vegan mac and cheese. Cashew cream is simple to make and it makes the vegan cheese sauce so good!