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Badass Vegan Nachos

What if you could still have vegan nachos? What if there was a nacho recipe that was so healthy, you could eat it everyday, that’s what I’ve created for you! Makes enough for one plate of nachos.
Ready In:
20 minutes
Prep:
10 minutes
Cook:
10 minutes
Servings:
1-2
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Chip Ingredients
  • organic corn tortillas (cut into triangles)
  • 1 lime
  • sea salt
  • chili powder
  • cumin
Nacho Cheese Sauce Ingredients
  • 1 small red pepper, deseeded and chopped
  • 1 tsp chili powder
  • 1/2 tsp cayenne
  • 1/2 tsp salt
  • Juice of 1/2 lemon
  • 4 tbsp nutritional yeast
  • 4 tbsp hemp seeds
  • 1 garlic clove
  • A tiny bit of water
Nacho Ingredients
  • chips
  • nacho cheese sauce
  • fresh pico, salsa or chopped tomato
  • black beans, pinto beans or any bean you like
  • cilantro
  • hot sauce
  • avocado or guacamole
  • fresh jalapeños

Instructions

  1. Preheat oven to 450F, place the cut tortillas on a pan, cover with lime juice and sprinkle spice mixture over top.
  2. Bake for 5-7 minutes or until they start to crisp.
  3. To make the cheese sauce, blend all ingredients in a high speed blender until smooth. You want to use just enough water to get the mixture moving. I usually blend 30-40 seconds and taste. If it's still grainy blend a bit more. Place in refrigerator for a few hours or until it thickens (best to make the day before).
  4. Lay out the nacho chips on a plate and pile all of the nacho ingredients on top and enjoy!

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