Vegan Street Corn Nachos with Chili Lime Sauce
Ingredients
- 10 tortilla chips
- 2 cups vegan cheese shreds
- 1 cup corn, fresh or canned
- 1/2 cup vegan mayo
- Juice of 1 lime
- 1 teaspoon chili lime salt (such as Trader Joe's brand)
- 2 cloves garlic, minced
- 1/4 cup cilantro, chopped
- Chili lime salt, for garnish
Preparation
Preheat oven to 400 degrees Fahrenheit.
Place half the tortilla chips on a sheet pan.
Sprinkle half the vegan cheese shreds over the chips.
Top with half the corn.
Place the remaining tortilla chips on top.
Sprinkle the remaining vegan cheese shreds over the chips.
Top with the remaining corn.
Bake for 6 to 8 minutes, or until the vegan cheese is melted and the corn is hot.
While the chips are baking, whisk together the vegan mayo, lime juice, chili lime salt, and finely minced garlic in a small bowl.
Set the sauce aside.
Drizzle the sauce over the baked nachos.
Sprinkle with chopped cilantro.
Serve immediately.
