- 1 batch of Best Vegan Nacho Cheese Sauce (recipe below)
- 2 bags tortilla chips
- 2 cans refried beans
- 3 avocadoes
- 1/2 cup salsa
- 1 container Tofutti Better Than Sour Cream
- 1 packet taco seasoning (not pictured below)
- 2 to 3 tomatoes, diced
- 2 to 3-2.25 oz. cans sliced olives
- sliced jalapenos, optional (not pictured below)
- 1 bunch green onions, sliced (not pictured below)
- 3 1/2 cups water, divided
- 2 cups raw cashews
- 2 Tbsp. lemon juice
- 3/4 tsp paprika
- 1 1/4 tsp. garlic powder
- 1 1/4 tsp. onion powder
- 2 to 3 tsp. salt
- 1/2 cup nutritional yeast (not brewer’s yeast)
Soak the raw cashews for a few hours (this makes the sauce smoother and less grainy).
Put 2 1/2 cups water into a blender or food processor with all of the ingredients and blend until smooth.
Pour the mixture into a large saucepan and add the remaining water. Heat over medium-high for about 20 minutes, or until desired consistency, stirring continually.
Keep stirring. When you get a hand cramp, switch to the other hand and stir some more.
Be careful. At this point, it’s about the same temperature as hot molten lava. A little drop bubbled up and landed on my finger.Immediate blister.
Put the refried beans in a saucepan with 1/4 cup water. Heat over medium-low until heated through, stirring occasionally.
Mix the taco seasoning into the container of sour cream.
Cut the avocadoes in half lengthwise. Remove the pit. Scoop the avocado out with a spoon and put it in a bowl. Mash with a fork. Add 1/2 cup salsa. You can use more or less depending on what you like. Mix together.
Assemble your nachos any ol’ way you want to, or follow our example. Put chips on a plate. Top with a few spoonfuls of refried beans.
Then add some nacho cheese. Next, add some guacamole and taco seasoned sour cream. Then add tomatoes, jalapenos, green onions, and top with olives.