Classic Vegan Nachos– perfect for breakfast, lunch, or dinner…right? At least they are in our book. Chris and I are big fans of nachos, so we decided it was time that we created a recipe of our own for the blog.
These nachos are loaded up with homemade vegan queso, sweet simple beans, pickled jalapeños, guacamole, homemade restaurant-style salsa and so much more! These are perfect for parties and large gatherings, especially with Cinco de Mayo right around the corner.In fact, this is the first of many recipes we are sharing for Cinco de Mayo. We want to load you up with ideas so that you have options for your parties, so get ready for what is to come! When assembling nachos, we like to do it in multiple layers so that there are toppings in each bite. What I mean by this is that we add a thin layer of chips onto the plate we are using, then we add on our desired amount of cheese, salsa, black beans, guacamole, pickled jalapeños, onions, and cilantro + any other toppings of choice. After that, we add another layer of chips and another round of toppings! We used a 1-tablespoon sized cookie scooper to add in the guacamole, but feel free to serve it however you would like! We just thought that this was a fun way to serve it plus made it look extra cute for the photos on our blog :p This cheese is an adaptation of our Chipotle Cheddar Cheese Sauce which if you have not already tried the original, you must! It is one of our most popular recipes to date…and for a good reason 😉 If you make these classic vegan nachos, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
Classic Vegan nachos loaded up with homemade vegan queso, sweet simple beans, pickled jalapeños, guacamole, homemade restaurant-style salsa and so much more! These are perfect for parties and large gatherings, especially with Cinco de Mayo right around the corner!
Bring a medium pot of water to a boil, and place the potatoes, carrots, and cashews in once boiling. Simmer for about 20 minutes, or until fork-tender. Drain and transfer to a high-speed blender.
Add the remaining ingredients into the blender and blend until completely smooth.
Adjust seasonings to taste and add the additional juice from the jar of jalapeños as desired.
On a plate or in a white bowl, add a thin layer of chips. Add in your desired amount of cheese, salsa, black beans, guacamole, pickled jalapeños, onions, and cilantro + any other toppings of choice. Add another layer of chips and another round of toppings.
We use a 1-tablespoon sized cookie scooper for the guacamole.
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