Vegan 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:

• Make the cashew cream:.
• Place the cashews in a pot and cover with water. Bring to the boil over a medium heat on the stove and simmer for 15 minutes. Drain and add to the jug of a high speed blender. Blitz with ½ to 2/3 cup water until smooth and thick. Add the lemon juice, salt and garlic to the blender and blend again until smooth. Transfer to a bowl and set aside.
• Make the salsa:.
• Stir together all the salsa ingredients in a small bowl and set aside.
• Assemble:.
• Preheat the oven to 350oF.
• Tip the tortilla chips onto a baking sheet. Dot with spoonfuls of the refried beans and the salsa. Sprinkle with the shredded cheese and place in the oven. Bake until the cheese starts to melt - this will vary depending on the brand but should only take a few minutes.
• Remove from the oven. Halve, de-stone, peel and finely slice the avocado. Lay the slices of avocado onto the nachos, dollop on some spoonfuls of the cashew cream then sprinkle on the jalapeno and cilantro. Serve.