It’s made of cashews, nutritional yeast, garlic powder, a vegan sriracha hot sauce, smoked paprika, lime juice, cayenne pepper, and salt. It adds a beautifully rich and creamy flavour and compliments the beans and toppings really well. For extra creaminess, mash your beans at the end to resemble refried beans.Ĭashew cheese sauce – this is the hero on the plate. You can swap out the black beans for pinto or kidney (red) beans. The perfect protein addition that will also help keep you fuller. When I’m feeling lazy, this is what I use and just accept that extra soggy chip or two at the end.īeans – the black beans and fire-roasted red peppers with spices in a quick tomato sauce. Either that or even just plain old corn chips will do the trick. I got mine from my local bulk food store. Double-check that they’re thick and look like they can carry some weight behind them. You can buy good-quality chips from Mexican restaurants, specialty stores, or look for them in your local supermarket. Tortilla chips – ideally use a sturdy chip that will carry your toppings and not go soggy under them. These nachos have comfort meal satisfaction but are made healthier! Here’s what you’ll find: It can be used in so many other things! Try it on tacos, over steamed veggies, baked potatoes, quesadillas, burritos, burgers, just to name a few. If you make the entire batch of the cashew cheese sauce, you’ll have some extra. So making your own creamy goodness to go with these vegan nachos is the way to go! Since these nachos aren’t baked, you’ll still get that creamy, melt-in-your-mouth flavour without feeling disappointed with the vegan cheese that just doesn’t cut it.ĭon’t get me wrong, I love a good vegan cheese, but they vary so much and can be a letdown at times. The creamy, rich, and easy vegan nacho cheese I’ve created for this recipe is the perfect way to complete your nacho experience.
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