Cheesy, crunchy, creamy…and vegan? These ultra-stacked vegan nachos are decadently assembled and topped with a zesty, protein-packed sauce, so you probably won’t remember that they’re dairy-free until you’re scraping the plate. Pair them with a margarita or two, or make for a cozy movie night with your pals. Simple, satisfying, oozing with goodness — and loaded with tons of fresh veggies, too!
Want to make pico de gallo at home? Try this easy recipe.
3/4 cup pico de gallo liquid
1/2 cup water
10 oz firm tofu, cubed
1 orange pepper, rough chop
1/2 cup nutritional yeast flakes
1/2 leftover pico de gallo
1 can refried black beans
Multicolour peppers, julienned
Pico de gallo
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
Let’s make our vegan cheese first: strain your pico de gallo right into the blender. Use a spoon to squeeze out the excess juice through the strainer. Save the remaining pico de gallo chunks. Add your water to the pico de gallo juice.
Add the tofu – this will give it that quintessential cheesy texture.
Add your diced yellow bell pepper, your spices (paprika, salt, and pepper), and the nutritional yeast to give it that cheesy flavour.
Blend it on low until it’s smooth and creamy.
Pour the mixture into a small saucepan. Warm on medium heat while stirring, to prevent the bottom from sticking. Add half of the strained pico de gallo. Reduce the cheese sauce until thick and bubbly.
Once hot and thick, remove from heat.
Now let’s assemble the nachos: add your tortilla chips to a large plate. Pour on a hearty amount of the cheese sauce.
Top the chips with red bell peppers, jalapeños, the remaining pico de gallo, refried black beans (or whole beans, if you prefer), guacamole, red onion, cilantro, and some lime juice. Made sure to add one final layer of vegan cheese to make the nachos extra fully loaded.
Load ‘em high and devour!
approx. Per Serving