Ultimate Vegan Nachos

As the back-to-school season kicks in, it’s time to think about quick, easy, and delicious meals that can keep up with the hustle and bustle. Whether you’re a student needing a study snack or a parent looking for a family-friendly dinner, my Ultimate Vegan Nacho Recipe is the perfect solution. Packed with flavor, this plant-based twist on a classic favorite is sure to become a go-to in your kitchen. Let’s dive into the recipe!

Queso-

1 cup raw cashews, soaked

1/2 cup vegan coconut yogurt, unsweetened, plain

1/2 cup salsa

1/8 - 1/4 cup water (thinner = more water

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

Several cracks of freshly cracked black pepper

2 tablespoons nutritional yeast

Kosher salt or sea salt to taste

Taco filling-

1/2 cup raw pecans

1/2 cup TVP, hydrated

1-2 tablespoons taco seasoning

Tortilla chips

Vegan refried beans

Vegan sour cream

Guacamole

Salsa

Sliced olives

Cilantro

Pickled jalapeños

Onions, optional

For the queso, add all of those ingredients to a blender. Blend to the desired texture, add more water to thin it out. In a food processor, add pecans and pulse until pulverized. Add crushed pecans to heated skillet, then add TVP. Stir then add taco seasoning. Set aside. Assemble your nachos in whichever order you like but my preferred is to put the chips then the queso, then the rest of the toppings. And enjoy.

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