Updated: Oct 11, 2020
Serve these ULTIMATE LOADED VEGAN NACHOS at your next gathering (or, let’s not kid ourselves, you know you want these for lunch) and hold on to your maracas... people will go crazy over these!
The secret ingredient that brings these nachos to the next level is the creamy cheese sauce. You can add additional layers of flavor by adding as many fixings as you want to your nachos. These are the ULTIMATE nachos so the more you add, the more ultimate they will be!
I am loading mine with taco-seasoned beefless ground, smokey mushrooms, guacamole, fresh tomatoes, jalapeños and green onions. But, you can create your own version by adding whatever other ingredients you want. So, go ahead, fulfill your nacho dreams. Let me know how you prepare yours. ¡Buen provecho!
ULTIMATE LOADED VEGAN NACHOS WITH CHEESY SAUCE
WHAT YOU'LL NEED:
For the cheese sauce:
3 Cups potatoes, peeled and cut into bite-sized chunks
1 1/4 Cups carrots, peeled and diced
6 Tbsp cooking water
1 Cup nutritional yeast
1 Tbsp garlic powder
5 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1 Tbsp coarse mustard
1 Tbsp white miso paste
1/2 tsp Tabasco sauce
1/4 tsp sea salt
For the fixings:
1 1/2 Cups beefless ground (I use Gardein, or substitute for soy curls)
Taco seasoning mix, to taste + some water
Olive oil for sautéing
Guacamole (store bought or freshly made)
6oz sliced fresh mushrooms
1 Tbsp liquid aminos or soy sauce
1/2 tsp Liquid Smoke
1 garlic clove, minced
Salt and pepper to taste
To build the nachos:
Corn tortilla chips
Diced spring onions
HOW TO MAKE IT:
Begin by bringing a medium-large pot of water to a boil.
Add potatoes and carrots to the boiling water, and boil for around 15 mins until soft.
While those boil, get started on your fixings. In a medium skillet, heat up some oil.
Once hot, heat up the beefless ground. While cooking, add the taco seasoning mix powder to taste. Pour in a bit of water to help the seasoning mix in with the beefless ground. Add water until you get the consistency you want. Remove from the skillet and set aside.
To that same skillet add a bit of oil, sliced mushrooms, liquid aminos, liquid smoke and garlic. Sauté until dark brown and begins to dry. Season with salt and pepper if desired. Set aside.
Once the potatoes and carrots are cooked, make your cheese sauce. Place in a food processor along with the rest of the sauce ingredients.
Process for a couple of minutes until thick and creamy.
Build your nachos by placing a bed of corn tortilla chips on a platter, add the beefless ground, pour the cheese sauce, add dollops of the guacamole, and then sprinkle the smokey mushrooms, diced tomatoes, jalapeños and spring onions on top.