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Loaded Vegan Nachos #OurFamilyTable

Yes you read that right, Loaded Vegan Nachos! Crunchy tortilla chips, lots of tasty toppings, and creamy smooth cheese sauce. You definitely won’t miss the meat at all!

Loaded Vegan Nachos: Veggies First, Then Dessert


Looking for a vegan option to serve your guests on game day, or just a fun weeknight meal for your family? Well look no further, you've found it with Loaded Vegan Nachos.

So how does one make vegan nachos? It's easier than you think. One, you need a killer vegan cheese sauce, and two, lots of delicious toppings.

Vegan Nachos: Veggies First, Then Dessert

It's time for #OurFamilyTable, a weekly blogging group I participate in. Each week a theme or ingredient is assigned and bloggers can make whatever their heart desires that fits into the theme. This week's theme is Loaded Nachos!

Did you know there is a national Nachos day? It was on November 6th, but I say Nachos are good ANY day of the year!

Vegan Nachos - Veggies First, Then Dessert

The key to good nachos is to layer. Start with a layer of tortilla chips, sprinkle with pinto beans, corn, tomatoes, green onions, black olives, whatever your heart desires really, then drizzle with ooey, gooey, cheese sauce. Repeat with a second layer of tortilla chips, another layer of toppings, more hot, melty cheese sauce and there you have it, the perfect nachos.

The star of this recipe is actually the cheese sauce. Not only is it vegan, it is incredibly creamy and flavorful, with no dairy or nuts in sight. While most knock-off vegan recipes never taste "exactly" like their original counterparts, that isn't the case with this cheese sauce. I can honestly say that it tastes like actual cheese sauce... maybe even better!

Veggies First, then Dessert: Vegan Nachos

That yummy cheese sauce would also be amazing drizzled over baked potatoes, steamed vegetables, as a dip for tortilla chips, mixed into cooked pasta... anywhere you would enjoy a little cheesiness.

Don’t miss the link up below the recipe, to find even more Loaded Nachos goodness.


Printable recipe

Loaded Vegan Nachos

Ingredients

For the Vegan Cheese Sauce
2 1/4 cups small cauliflower florets
1/2 small onion, chopped
1/2 cup vegetable broth (water may be used)
1/2 tablespoon pure olive oil
1/2 tablespoon lemon juice
1/4 cup nutritional yeast
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon turmeric
Salt, to taste (start with 1/2 teaspoon and go from there)

For the Loaded Nachos
Corn tortilla chips
1 cup canned pinto beans, rinsed and drained
1 cup frozen corn, thawed and drained
1 large tomato, chopped
2 green onions, chopped
1/4 cup sliced black olives

Directions

For the Vegan Cheese Sauce
Place cauliflower, onion, and broth into a medium sauce pan and bring to a boil.
Reduce heat to a simmer and cover pot with a lid. Allow cauliflower to steam until very tender. (about 15 minutes) Drain, reserving the cooking liquid.
In a blender place cauliflower, onion, 1/4 cup of the reserved broth, olive oil, and lemon juice and process until fairly smooth, scraping down the sides of the blender as needed. (Be careful–hot foods can “erupt” in a blender)
Add the nutritional yeast, garlic powder, smoked paprika, turmeric, and salt to the blender and continue processing until completely smooth. Blend in a bit more vegetable broth if necessary, to achieve your desired cheese sauce thickness.

For the Loaded Nachos
Place a layer of tortilla chips on a plate, then sprinkle with pinto beans, corn, tomatoes, green onions, and black olives, then drizzle with cheese sauce.
Repeat with a second layer of tortilla chips, another layer of toppings, and more cheese sauce.
*Add extra toppings such as guacamole, salsa, vegan sour cream, and jalapenos as desired.

Serves 2

Leftover cheese sauce can be stored in an air-tight container in the refrigerator for up to 4 days.

April's tips:
  • You can add a spicier kick to the cheese sauce by substituting chipotle powder for the smoked paprika, adjusting amount "to taste".
  • The cheese sauce would also be amazing drizzled over baked potatoes, steamed vegetables, as a dip for tortilla chips, mixed into cooked pasta... anywhere you would enjoy a little cheesiness.
  • The tortilla chips can become soggy if left sitting with the toppings on them to long before eating. My best advice is to set up a "Nacho Bar" and let everyone assemble their own nachos.


We share Recipes From Our Dinner Table! Join our group and share your recipes too! While you’re at it, join our Pinterest board too!

Loaded Nacho Recipes




Loaded Vegan Nachos - Veggies First, Then Dessert


Did you make this recipe?

Tag @veggiesfirstthendessert on Instagram and hashtag it #veggiesfirstthendessert, or let us know what you thought of it in the comments below.

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April

April is a vegetarian home cook living with her carnivore husband. She loves creating delicious vegetarian recipes, that help multi-vore families like hers keep the peace.

5 comments:

  1. I can't wait to try that vegan cheese sauce! I find some of them to be so yummy.

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    Replies
    1. Thank goodness it's all good stuff, cause I could finish a whole batch off in one day if I let myself!

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  2. Very interesting "cheese" sauce! Not loaded with fake substitutes.

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  3. I love using nutritional yeast to add flavor. What a clever vegan recipe!

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  4. April, your Loaded Vegan Nachos look so good! I love that there is cauliflower in the vegan cheese sauce - what a great way to bump up the nutrition as well as make the recipe vegan! Thank you for sharing, and for being a part of the Hearth and Soul Link Party. I hope you are having a good weekend!

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