What if you could still have vegan nachos? What if there was a nacho recipe that was so healthy, you could eat it everyday, that’s what I’ve created for you! Makes enough for one plate of nachos.
organic corn tortillas (cut into triangles)
Nacho Cheese Sauce Ingredients
1 small red pepper, deseeded and chopped
1 tsp chili powder
1/2 tsp cayenne
1/2 tsp salt
Juice of 1/2 lemon
4 tbsp nutritional yeast
4 tbsp hemp seeds
1 garlic clove
A tiny bit of water
nacho cheese sauce
fresh pico, salsa or chopped tomato
black beans, pinto beans or any bean you like
avocado or guacamole
Preheat oven to 450F, place the cut tortillas on a pan, cover with lime juice and sprinkle spice mixture over top.
Bake for 5-7 minutes or until they start to crisp.
To make the cheese sauce, blend all ingredients in a high speed blender until smooth. You want to use just enough water to get the mixture moving. I usually blend 30-40 seconds and taste. If it's still grainy blend a bit more. Place in refrigerator for a few hours or until it thickens (best to make the day before).
Lay out the nacho chips on a plate and pile all of the nacho ingredients on top and enjoy!