One of the quickest vegan nachos recipe ever! These nachos are loaded with veggies and a good dash of vegan nacho cheese sauce!
Servings 2 -4
Arrange tortilla chips on a large serving platter (or a wooden board lined with baking paper), add chopped avocado, tomatoes, shallots, jalapeño peppers, and coriander.
Drizzle with vegan cashew queso, and if you like with some lime juice, and serve immediately.
Recipe Variation 1: Warm the vegan cashew queso in a microwave or small saucepan before you drizzle it over the nachos.
Recipe Variation 2: Heat the arranged and with cheese drizzled nachos in the microwave or oven (400°F/200°C) if you prefer to serve them warm.
- Only prepare as many nachos as you are going to eat. Leftovers won't taste good (soggy tortilla chips...).
- Adjust the toppings according to your taste. There are not limits when it comes to nachos! YOU DO YOU!
- Vegan Queso: I highly recommend preparing it according to this homemade vegan cashew queso recipe. Alternatively, you can use store-bought vegan queso.
Serving: 2g | Calories: 691kcal | Carbohydrates: 66g | Protein: 14g | Fat: 46g | Saturated Fat: 7g | Sodium: 290mg | Potassium: 1113mg | Fiber: 13g | Sugar: 5g | Vitamin A: 938IU | Vitamin C: 49mg | Calcium: 168mg | Iron: 5mg