Super Vegan Healthy Nachos Recipes

Steps:

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

Steps:

• Blend the avocado, lime juice, onion and tomato by roughly mashing or pulsing in a food processor. Set aside.
• Spray the corn tortillas with oil and bake until crispy. Set aside.
• Meanwhile, simmer tomatoes, beans, vegetables and spices together for about 30-40 minutes, until reduced and thick.
• Arrange corn chips on plates, spoon over the vegie-bean mix, and top with a dollop of the guacamole. I often garnish this with chopped cilantro, or shredded scallions.