Stop! You will need to come up for air. These loaded vegan nachos will be hard to put down. Top with chopped black olives, if desired.

Gallery

Read the full recipe after the video.

Recipe Summary

cook:
10 mins
additional:
4 hrs
total:
4 hrs 35 mins
prep:
25 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.

    Advertisement
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

  • Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.

  • Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.

  • Bake in the preheated oven until hot, 10 to 15 minutes.

  • Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.

  • Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.

Nutrition Facts

518 calories; protein 10.3g; carbohydrates 56.8g; fat 29.7g; sodium 934.6mg. Full Nutrition
Advertisement