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.

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Recipe Summary

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

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  • 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
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