Vegan Nachos!

I got this idea, and the recipe for the Cashew-less Vegan Queso, from The Minimalist Baker

I was craving some good crunchy, cheesy nachos after talking about my favorite restaurant from back home called The Eggs Nest that has such amazing nachos. I remembered that I pinned this recipe a while ago and was so pumped. Once again, thank god for Pinterest am I right??

I topped my nachos with black beans, my homemade salsa and guacamole, which I have posted the recipes for, along with the vegan queso and some cilantro.

I gotta say, these give The Eggs Nest a run for their money while being totally cruelty-free and just as “cheesy,” crunchy and DAMN GOOD.

You can top your nachos with whatever suits your fancy. Just preheat the oven to 450 degrees, load up a cookie sheet with your favorite tortilla chips and bake them for a few minutes just to toast them up a bit. Since I topped mine with black beans, I just heated them up in the microwave so the chips could crisp up on their own without the extra moisture or bean coverage. Take chips out of the oven after they’re a little bit golden around then edges and top with beans or whatever toppings you want, and (hopefully) my guac and salsa and The Minimalist Baker’s vegan queso, which I made and kept warm on the stove while the chips were toasting.

You could include meat if you eat it or veggies grounds as a meat substitute, chili, red onion, lime juice, whatever! Really though, try this recipe. It’s not just a snack to quiet a craving, it’s a full meal that is healthy while being hearty, satisfying and fun. 

Cashew-less Vegan Queso

Cashew-less Vegan Queso

The Finished Nachos!

The Finished Nachos!


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