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–+ servings

Vegan Nachos

Course: Appetizer, Snacks
Cuisine: American
Keyword: nachoes, vegan cheese
Prep Time: 1 day 1 hour
Cook Time: 40 minutes
Total Time: 1 day 1 hour 40 minutes
Servings: 6 servings
Author: unarosevegan
Print Recipe

Ingredients

  • 1 350 g bag tortillas preferably unsalted

Vegan Shredded Cheese:

  • 1-1/2 cup cashews
  • 3 medium carrot sliced
  • 3/4 cup nutritional yeast
  • 3/4 cup tapioca starch
  • 3 tablespoon lemon juice
  • 3/4 teaspoon stevia seasoning
  • 1-1/4 cup cashew water from boiling

Salsa:

  • 1 cup tomato diced
  • 1/2 cup red pepper diced
  • 2 tablespoons green pepper diced
  • 1/4 small onion diced
  • 2 tablespoons green onion chopped
  • 3 jalapeno rings
  • 1/2 teaspoon cumin
  • 1/4 teaspoon stevia powder
  • 1/4 cup cilantro leaves
  • 1/2 lime juiced
  • Dash hot sauce optional

Refried Beans:

  • 2 teaspoons canola oil
  • 3 cups cooked pinto beans
  • 1 cup salsa
  • 1 tablespoon tomato paste
  • 1/4 cup cilantro leaves
  • 1/2 teaspoon cumin
  • 1 teaspoon taco seasoning
  • 1/4 teaspoon stevia leaf powder

Toppings:

  • 1 tomato diced
  • Fresh cilantro
  • 1/3 cup jalapeno pepper rings

Instructions

  • To make the vegan cheese shreds: To make the vegan cheese shreds: In a medium pot, bring 4 cups of water to a boil. Add the cashews and carrot and boil for 10 minutes, or until the carrot is well cooked.
  • Use a slotted spoon to transfer the cashews and carrot to a high-speed blender. Do not discard the cooking water.
  • Combine the nutritional yeast, tapioca starch, lemon juice, and 1 cup plus 2 tablespoons of the reserved cooking water in a blender. Blend sauce for 2-3 minutes on high speed, until completely smooth. Add more water if needed for a thick, creamy sauce
  • Pour the mixture back into the pot and heat, stirring over medium heat. Clumps should immediately begin to form. Continue stirring for 10- 15 minutes, or until the sauce is thickened and stretchy. Remove the pot from the heat and let cool slightly.
  • Once slightly cooled pour into a flat container. Refrigerate until completely cooled.
  • Once completely cooled, freeze overnight.
  • The next day remove cheese from the freezer.
  • Slice into sections that can be grated by hand or the food processor.
  • Grate cheese.
  • Place in fridge until needed.
  • To make the salsa: Chop the tomato, red and green pepper, onion and green onion.
  • Place in a food processor. Add the seasoning and cilantro and pulse until well blended and only slightly chunky.
  • Remove from the food processor. Refrigerate until use.
  • To make the refried beans: Cook pintos beans and rinse well.
  • Add oil to a a large wok or skillet and let heat over medium high heat.
  • Place the pinto beans with the salsa, tomato paste, seasonings and cilantro in the wok.
  • Cook, stirring until the ingredients are soft and well heated
  • Once cooked, spoon the bean mixture into a blender. Blend until fairly smooth. Remove from blender and set aside.
  • Assembling the nachos:
  • Preheat oven to 350 degrees F.
  • Oil a 9 x 13 pan. Add a thin layer of tortillas chips.
  • Top with generous tablespoons full of refried beans. Add some diced tomato and jalapeno pepper circles and cover with cheese shreds.
  • Add another layer of nachos and repeat the process.
  • Add a top layer of nachos and cover with shredded cheese,
  • Place in oven and bake until all layers of cheese are melted.
  • Remove from the oven and garnish with remaining chopped tomatoes, and jalapeno peppers, and fresh cilantro and lime wedges. Serve hot.