Introduction

If you’re searching for a vibrant, nutrient-packed, plant-based meal, look no further than these Loaded Vegan Nachos! Featuring a harmonious blend of spiced beans, creamy cashew cheese, fresh salsa, and zesty guacamole, these nachos deliver bold flavors and wholesome nutrition. They’re perfect for game nights, casual dinners, or anytime you’re craving a satisfying snack that’s as delicious as it is nutritious.

Ingredients

For the Beans:

  • 1-2 cans of 3-bean mix (pinto, black, and red kidney beans), drained and rinsed
  • 1 small onion, diced
  • 2 garlic cloves, crushed
  • 2-3 tablespoons concentrated tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Water, enough to cover the beans and simmer

For the Cashew Cheese Sauce:

  • 1 cup unsalted cashews
  • ¼ – ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • Juice of half a lemon
  • 2 heaping tablespoons nutritional yeast
  • Water, as needed to blend

For the Fresh Salsa:

  • 1 red onion, diced
  • 2 tomatoes, diced
  • 1 red capsicum (optional), diced
  • A handful of fresh coriander, chopped
  • Fresh lime juice, to taste

For the Guacamole:

  • 1 ripe avocado
  • Juice of 1 lime
  • 1 garlic clove, crushed
  • Salt and pepper, to taste

For Serving:

  • Corn chips
  • Pickled jalapenos
  • 1 sweet potato, roasted and sliced open with the flesh scooped out

Instructions

1. Prepare the Beans:

  1. In a saucepan, combine the rinsed beans with diced onion, crushed garlic, and tomato paste.
  2. Stir in cumin, coriander, paprika, oregano, salt, and pepper.
  3. Add enough water to cover the beans and bring to a simmer.
  4. Let the mixture cook for about 30 minutes, stirring occasionally, until it thickens to your desired consistency.

2. Make the Cashew Cheese Sauce:

  1. In a high-speed blender, combine the cashews, salt, garlic powder, lemon juice, and nutritional yeast.
  2. Add a small amount of water and blend until smooth and creamy.
  3. Add more water, a little at a time, until you reach the desired sauce consistency.

3. Prepare the Fresh Salsa:

  1. Dice the red onion, tomatoes, and optional capsicum.
  2. Toss them together in a bowl with chopped coriander and a squeeze of fresh lime juice.
  3. Mix well and set aside.

4. Make the Guacamole:

  1. Mash the avocado in a bowl.
  2. Mix in lime juice, crushed garlic, salt, and pepper to taste.
  3. Stir until smooth and creamy.

5. Roast the Sweet Potato:

  1. Preheat the oven to 400°F (200°C).
  2. Wash the sweet potato and rub it with olive oil.
  3. Roast it whole for about 45-60 minutes, or until soft and tender.
  4. Slice it open, scoop out the flesh, and set aside.

6. Assemble the Nachos:

  1. On a large platter or in individual bowls, layer the roasted sweet potato flesh, spiced beans, fresh salsa, and a generous dollop of guacamole.
  2. Drizzle with creamy cashew cheese sauce.
  3. Garnish with pickled jalapenos and serve corn chips on the side for crunch.

Tips:

  • Bean Variations: Swap the 3-bean mix for your favorite variety or add extra veggies like corn or spinach.
  • Spice it Up: For a spicier kick, add more jalapenos or a pinch of cayenne pepper to the beans.
  • Make Ahead: The sweet potatoes and beans can be prepared in advance and stored in the fridge for easy assembly.

Nutritional Information (Per Serving):

  • Calories: ~350-400
  • Protein: ~10g
  • Carbohydrates: ~40g
  • Fat: ~15g
  • Fiber: ~10g

Conclusion

These Loaded Vegan Nachos are the perfect combination of creamy, crunchy, and flavorful. Packed with plant-based protein, healthy fats, and fiber, they’re as nutritious as they are satisfying. Whether you’re sharing them with friends or indulging solo, this dish is bound to be a hit.

Give them a try and let us know how they turned out—we’d love to hear your feedback! Enjoy your nacho feast!