I came home one evening after a long day and my roommate and her friend had just eaten dinner and saved me some leftovers. They made vegan macaroni and cheese. It only took one bite for me to realize that this cheesy concoction would be a game changer.
I used the recipe they found online, tweaked it a little and wanted to put together vegan cheesy nachos for you!
Nachos has always been one of my favorite foods and weaning of the dairy has been a struggle to say the least, but this recipe can transform some of your most plain dishes into tasty cheesy deliciousness.
The cheese is made from vegetables and has a rich, creamy and velvety texture. Check out the recipe below. I have a free printable PDF for you so you can print or keep it with you for later!
Check out the video below!
1 white potato
2 cloves garlic
vegan sour cream (toffuti brand)
Break Down of Ingredients
After you dice all the ingredients place in a bowl and mix the following ingredients.
3/4 tomato, ½ jalapeno chile, 1/4 onion diced, 1/2 lemon squeezed, ¼ bunch of cilantro, salt and pepper to taste
In a bowl add 1 whole avocado, touch of olive oil, ¼ tomato, 1/2 lime juice, ¼ cup onion diced, ¼ bunch of cilantro, and salt and pepper to taste. Mix all ingredients in a bowl.
Vegan Cheese Sauce
Bring a pot filled with water to temperature
Add 1/2 onion, 1 carrot and 1 white potato (peeled) and bring to boil or until soft. (cut the veggies a few times so they can become softer quicker)
After that is boiled use blender to mix the rest of the ingredients below. I use a Vitamix.
Place onion, carrot and potato + 1 garlic clove, 1/4 tsp. of salt, 1/2 tsp. of pepper, 2 tsp. of nutritional yeast, 1/2 lemon juice, 1/2 jalapeno, 1/4 cup roasted cashews, and 1/2 cup water from boiled veggies into blender and mix
Add more cashews, salt to taste and water for desired consistency and flavor
Vegan Soy Crumble
Heat a pan an add 2 tsp. of olive oil
Add 1/4 onion chopped, 1 garlic glove chopped, 1/2 bell pepper and jalapeno and mix for a few minutes.
Add vegan soy crumble and make sure it’s flavorless (you can purchase at any almost any health food store). Mix well.
Add 1/2 tsp. of salt, 1/4 tsp. of pepper, 2 tsp. of cumin powder and let cook on high for 4-5 minutes while mixing all seasonings with ingredients.
Turn off heat and add 1/2 lemon juice and and 1/4 cup cilantro. Mix once more.
Place a bed of tortilla chips as a foundations
Add cheese, followed by soy meat, guacamole, vegan sour cream, fresh salsa, fresh cilantro and top it of with more VEGAN CHEESE!
Not everyone likes salads. When know we need our veggies but the thing that is usually lacking is TASTE!
A friend shared this recipe with me and it’s become a staple of my diet. It’s one of the easiest things to make if you’re on a run, but once you taste it, it might very well become your nightly dinner entree.
Below I have a YouTube video on the recipe, but just in-case I have the ingredients listed on this post. I hope you make this for your-self and for your friends/family. They will love you for it.
Living in San Francisco, CA, I’m exposed to lots of great things in the vegan world. When it comes to great food, meeting thoughtful leaders in the animal rights world and being exposed to local brands, I consider myself lucky.
When I first contemplated a vegan lifestyle I had my apprehensions. The biggest being nutrition. I was always health conscious. It all started when I was 13 and my parents bought a Jack Lalanne juicer. Continue reading “Delicious Plant Based Meal”