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Loaded Vegan Nachos

Loaded Vegan Nachos

with Vegetable Broth

Difficulty

Not too tricky

Serves

Ready in

65 mins

This is Nacho average bowl of cheesy Nachos. We have turned the usually stodgy (yet delicious) bowl of nachos into a fresh, delicious and much healthier bowl that won’t leave you feeling weighed down.

This meal contains a good combination of all of your macronutrients and provides a heap of micronutrients as well. The corn chips are a source of carbohydrate, you get a good serve of protein from the beans and cashews, and you get healthy fats from avocado and olive oil.

The cashew queso provides so much more than your usual cheesy sauce. Cashews are a great source of magnesium,

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Vegetable Broth Garden Veggie

Immunity, Gut + Energy

Buy The Recipe Products

Vegetable Broth Garden Veggie

Immunity, Gut + Energy

Method

If possible, soak cashews for 2hrs+. Otherwise, soak for 20 minutes in boiling water to do the trick.
Set the oven to 350°F. Cut up the yellow capsicum into chunks, drizzle with olive oil, and sprinkle with salt & veggie broth. Place on a lined baking tray and bake for 10 minutes or until tender.
In a high-speed blender, add soaked cashews, vegan nutritional savory flakes, salt, garlic clove, 1 tbsp apple cider vinegar, filtered water, roasted yellow capsicum, 1 tbsp smoked paprika, and cumin, and blend for a few minutes until smooth. Adjust salt if needed, and add more water if a runnier consistency is desired.
Place black beans, Mexican seasoning, smoked paprika, and a little olive oil in a frypan over medium-high heat, and fry until spices are fragrant.
Add tinned tomatoes, Worcestershire sauce, tamari, and maple syrup. Stir through and allow to simmer for 5 minutes.
Place bean mixture into a baking tray, then drizzle over some of the queso mixture. Top with corn chips and bake for about 10 minutes, or until corn chips become slightly roasted but not burned.
Remove from oven, then load with avocados, coriander, spring onions, lime, corn, and tomatoes, and drizzle with a little more cashew queso.

Loaded Vegan Nachos

with Vegetable Broth

Difficulty

Not too tricky

Serves

Ready in

65 mins

The cashew queso provides so much more than your usual cheesy sauce. Cashews are a great source of magnesium,

Buy The Recipe Products

Vegetable Broth Garden Veggie

Immunity, Gut + Energy

Ingredients

Buy The Recipe Products

Vegetable Broth Garden Veggie

Immunity, Gut + Energy

Method

If possible, soak cashews for 2hrs+. Otherwise, soak for 20 minutes in boiling water to do the trick.
Set the oven to 350°F. Cut up the yellow capsicum into chunks, drizzle with olive oil, and sprinkle with salt & veggie broth. Place on a lined baking tray and bake for 10 minutes or until tender.
In a high-speed blender, add soaked cashews, vegan nutritional savory flakes, salt, garlic clove, 1 tbsp apple cider vinegar, filtered water, roasted yellow capsicum, 1 tbsp smoked paprika, and cumin, and blend for a few minutes until smooth. Adjust salt if needed, and add more water if a runnier consistency is desired.
Place black beans, Mexican seasoning, smoked paprika, and a little olive oil in a frypan over medium-high heat, and fry until spices are fragrant.
Add tinned tomatoes, Worcestershire sauce, tamari, and maple syrup. Stir through and allow to simmer for 5 minutes.
Place bean mixture into a baking tray, then drizzle over some of the queso mixture. Top with corn chips and bake for about 10 minutes, or until corn chips become slightly roasted but not burned.
Remove from oven, then load with avocados, coriander, spring onions, lime, corn, and tomatoes, and drizzle with a little more cashew queso.