Easy, peasy, lemon squeezy vegan nacho recipe. Dress your nachos up in a way that you love to. I love to use cilantro, tomatoes, avocado, refried beans, and dairy free sour cream as yummy toppings.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Queso:

Directions

Instructions Checklist
  • Combine tofu, carrots, taco seasoning, nutritional yeast, onion powder, and garlic powder in a blender or food processor. Blend until smooth and creamy.

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  • Transfer queso to a small saucepan over medium heat. Cook until hot enough to serve, 5 to 10 minutes.

  • At the same time, heat oil in a skillet over medium heat. Add vegetarian crumbles and cook and stir until browned, 8 to 10 minutes.

  • Serve tortilla chips on individual plates topped with cooked crumbles and hot queso.

Nutrition Facts

369 calories; protein 16.8g; carbohydrates 41.6g; fat 16.3g; sodium 560.3mg. Full Nutrition
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