These Vegan Cheese Nachos are just in time for the Super Bowl! In addition to unsalted nachos, I used some shredded vegan cheese, white onion, green pepper, jalapenos, and black beans. They made for the perfect pan food, and each bite was crunchy and full of flavor. I topped mine with some salsa and chunks of avocado.
I love to buy my fresh veggies from Whole Foods Market, Wegmans and Sprouts Farmers Market. Their selection is outstanding. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.
Vegan Cheese Nachos
1 Tomato, chopped
1/2 Cup of red onion, chopped
1 Cup of black beans, drained and rinsed
1/2 Cup of a avocado, chopped
1/2 Cup of cilantro
Vegan Nacho Cheese Sauce
1 15 oz. Can of cannellini beans, ( do not discard bean liquid)
1/2 Cup of nutritional yeast flakes
1/4 Cup of unsweetened milk, (You can use rice milk or almond milk)
1/4 Cup of jarred salsa
1 jar 3-6 sliced jalapeño peppers, ( depending on how hot you like it)
2 Tablespoons of jalapeño brine
1 Teaspoon of onion powder
1/2 Teaspoon of Himalayan salt
1/4 Teaspoon of turmeric
-Add all ingredients to a blender including the bean liquid.
-Blend on high speed until extremely smooth and thick. (You can add more milk as needed).
-Assemble the gluten free nachos by stacking the chips on a large plate. Add the vegan cheese sauce and all of the toppings. Enjoy!