These fully loaded, best ever vegan nachos are loaded with veggies, vegan cheese and a whole lot of love!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 6
Author: Kathy Patalsky
Equipment
baking sheet
Ingredients
3cuptortilla chips
1cupvegan cheeseshredded - I like cheddar and jack
¼cupblack olivessliced
1jalapeñothinly sliced
1tomatodiced
5green onionschopped
½cupred onionchopped
1avocadodiced
DIY Sour Cream:
1 ½cupsraw cashewspreferably soaked overnight and drained
½-1cupwateras needed to blend
3tablespoonlime juicelemon juice works too
sea salt to tasteat least ¼ tsp**
Instructions
Using a high-speed blender or food processor, blend together the cashew sour cream recipe. cover and place in the fridge to chill until the nachos are ready to serve.
Preheat oven to 400 degrees on BROIL. Convection broil if your oven has that setting.
Line a baking sheet with parchment paper.
Lay a thin layer of chips down.
Top the chips: vegan cheese, tomatoes, green onions, red onions, olives, jalapeños.
Bake for 10-15 minutes or until the cheese fully melts and the edges of some chips start to brown.
Remove the nachos from the oven and top with the avocado and dot on the vegan sour cream.
Notes
*nutritional info does not include optional DIY sour cream