Loaded Nachos With Vegan Cheese Recipe
By Noble Veggies
🔪Prep Time: 20 mins
👩🍳Cook Time: 40 mins
½ cup cashew raw
1 large sweet potato roasted and cooked
2 tsp avocado oil
¼ cup nutritional yeast
1 tsp. garlic powder
Fine sea salt to taste
1 bag 250 g tortillas chips
2 green onions thinly sliced
1 jalapeños finely chopped
1 red pepper chopped
½ cup purple cabbage finely chopped
1 tomato chopped
½ cup black olive
Pico de Gallo
1Begin preparing the Vegan Cheese by soaking ½ cup cashews in a small bowl of boiling water for at least 30 to 60 minutes.
2Preheat the oven to 400 F and line a baking sheet with parchment paper.
3Spread the chopped sweet potato onto the parchment-lined roasting pan and toss with the oil. Sprinkle with a generous amount of salt and garlic powder. Roast for 25 to 30 minutes.
4In the food processor add the soaked cashew, nutritional yeast and roasted sweet potatoes. Mix until you have a smooth and melted cheesy texture. Add salt to taste. Reserve the vegan cheese
5Place the tortillas into an oven safe plate or baking sheet. Add on top the jalapenos, the red pepper, the green onion, the cabbage, the tomato and black olive. Place in the Oven for 10 minutes
6Gather any fresh toppings you’d like to use so they’re ready to go.
7It’s now time to dress up those nachos! Layer with all the topping ingredients that you want!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.