Vegan Loaded Nachos

1 medium tomato, chopped
1 avocado, pealed, pitted, and chopped
Juice from 1 lime

Mix the tomato, avocado, and lime juice to desired consistency. We like to use our Pampered Chef manual food processor.

Sour Cream
One 12-ounce package of extra firm silken tofu, drained
Juice from 1 lemon
1 tbsp red wine vinegar

Combine all the ingredient in a blender and puree until smooth and creamy. Chill until ready to serve.

Cashew Cheese
1 1/2 cups raw cashews
3/4 cup water
Juice from 1 lemon
4 tbsp nutritional yeast
1 garlic clove
1/2 tsp onion powder

Soak the cashews in hot water for 5-10 minutes. Drain and add to a high powered blender with water, lemon juice, nutritional yeast, garlic, onion powder, and salt. Blend until smooth, scraping the sides down as needed.

We LOVE nachos. We love them with salsa, queso, cream cheese, beans… You name it. Once upon a time, I used to make loaded nachos with dairy cheese and ground beef. Now, we enjoy our nachos free of meat and dairy.

It’s a quick and easy favorite that usually makes 2-3 meals for us. The great thing about this recipe is that it can be easily adapted for nearly any diet.

For meat eaters, add your favorite ground meat cooked in whatever makes you happy. For low carbers, swap out my whole food bean chips for your favorite low carb chip.

Happy Eating!

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