Stop! You will need to come up for air. These loaded vegan nachos will be hard to put down. Top with chopped black olives, if desired.
Ingredients
- cashews: 0.5 cup
- aluminum foil:
- chunky salsa: 1 cup
- red bell pepper - cored, seeded, and: 1 piece (chopped)
- nutritional yeast: 2 Tbsp
- ground turmeric: 0.5 tsp
- salt: 0.25 tsp
- Tortilla chips: 1 pack (13 ounce pack)
- black bean chili (such as Amy's®): 1 can (15.25 ounce can)
- ripe avocados: 2 piece (cubed)
- fresh cilantro: 0.25 cup (to taste, chopped)
- lime: 0.5 piece (juiced)
- pinch salt: 1 piece (to taste)
- Pico de Gallo: 1 cup
- fresh cilantro: 2 Tbsp (to taste, chopped)
Metric Conversion
Stages of cooking
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Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
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Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
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Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.
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Bake in the preheated oven until hot, 10 to 15 minutes.
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Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
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Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.
