Loaded Vegan Nachos with Toppings
Ingredients
Nacho cheese
- 135g carrots, unpeeled
- 160g potatoes, unpeeled
- 2 garlic cloves, skins saved for veg stock
- 100g onion, skins saved for veg stock
- 200ml oat milk (or any plant-based milk)
- 4 tbsp nutritional yeast
- 1/2 tsp turmeric powder
- Pinch of salt
Vegan sour cream
- 120g soaked cashews
- 2 tbsp apple cider vinegar
- 1 tsp lemon juice
- 100ml cool water
- Pinch of salt
Tofu ground beef
- 450g extra firm tofu
- 3 tbsp soy sauce or tamari
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp chili powder
- 2 tbsp nutritional yeast
Pickled red onions
- 1 red onion, sliced thin
- 80-100ml apple cider vinegar
- 1-2 tbsp sugar
Base
- Tortilla chips, as needed
Preparation
Nacho cheese
Boil veggies until soft for 10-15 minutes. Strain and blend with the rest of the ingredients until smooth.
Vegan sour cream
Soak cashews in hot water for 20-30 minutes, drain, then blend with remaining ingredients until smooth.
Tofu ground beef
Crumble tofu and mix with seasonings. Cook in a skillet until browned.
Pickled red onions
Heat vinegar and sugar until dissolved, then pour over thinly sliced onions. Store overnight.
Assembly
Arrange tortilla chips on a baking sheet. Add prepared tofu ground beef and nacho cheese. Warm in the oven for a couple of minutes if desired. Top with pickled red onions and vegan sour cream before serving.
Tips
Warm the nachos in the oven for a couple of minutes before adding fresh toppings to enhance flavor and texture.
