The Whole Food Plant Based Cooking Show
Vegan Nachos
Calories: 523kcal
Jill has created a super healthy mouth watering party favorite Nachos vegan nacho platter. This recipe is fully Vegan, Whole Food Plant Based as well as Salt, Oil, and Sugar Free, and fully packed with the flavor.
Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership
Ingredients
“Taco meat”
- 14 oz firm tofu crumbled
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp smoked paprika
- cracked pepper
Cheese Sauce
- 1 cup raw cashews
- ¼ cup raisins
- 1 tsp smoked paprika
- 1 ½ tsp onion powder
- 2 tsp nutritional yeast
- 1 tsp braggs liquid aminos
- 2 tsp white wine vinegar
- 1 cup water or unsweetened soy milk
Sprinkle for chips
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp paprika
- ¼ tsp cumin
- 2 tsp nutritional yeast
Additional Ingredients
- 8 corn tortillas
- 2 cups pinto beans
- 1 jalapeño sliced
Instructions
- First mix Cheese Sauce ingredients in a blender until smooth.
- Next crumble tofu onto a baking tray or pan lined with baking paper.
- Mix together "Taco Meat" spices and sprinkle on the tofu.
- Bake for 30 minutes at 350°.
- Next cut the tortillas into chip shapes and spread them onto a baking sheet lined with baking paper.
- Stir together the ingredients for the Sprinkle for chips.
- Spritz chips with Braggs liquid amino acids or lime juice and then sprinkle with spice mixture.
- Bake at 350° for 10 min.
- Watch carefully so they don't burn.
- Mix together the ingredients for the Pico de Gallo.
- Now you can assemble.
- Spread chips onto a serving dish and layer the rest of the toppings.
Scan To Watch The Video!
Nutrition
Calories: 523kcal | Carbohydrates: 66g | Protein: 24g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 274mg | Potassium: 853mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1119IU | Vitamin C: 15mg | Calcium: 266mg | Iron: 7mg
