Vegan Nachos

These Vegan Nachos are a delightful twist on a classic American favorite, featuring crispy tortilla chips topped with a creamy cashew cheese sauce, fresh vegetables, and zesty jalapeños. Perfect for a lunch or snack, they are hearty, satisfying, and packed with flavor.

Ingredients

• Tortilla chips - 150 grams
• Raw cashews - 100 grams
• Nutritional yeast - 3 tablespoons
• Lemon juice - 2 tablespoons
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Water - 1/2 cup
• Black beans - 1 cup, cooked
• Cherry tomatoes - 100 grams, halved
• Red onion - 1/2, diced
• Jalapeños - 1, sliced
• Cilantro - a handful, chopped

Steps

1. Soak the raw cashews in water for at least 2 hours, or boil them for 10 minutes if you're short on time.
2. Drain the soaked cashews and place them in a blender with nutritional yeast, lemon juice, garlic powder, onion powder, salt, and water. Blend until smooth and creamy.
3. Preheat the oven to 180°C (350°F). Spread the tortilla chips evenly on a baking sheet.
4. Heat the black beans in a small pot until warm, then layer them over the tortilla chips.
5. Pour the cashew cheese sauce over the black beans and chips evenly.
6. Top with cherry tomatoes, red onion, and jalapeños.
7. Bake in the preheated oven for 10-15 minutes until everything is heated through and the edges of the chips are crispy.
8. Remove from the oven and sprinkle with fresh cilantro before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.15 L

Health Benefits

• Rich in plant-based protein from cashews and black beans.
• Contains healthy fats which are beneficial for heart health.

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