Vegan Nachos Packed with Flavor

Ingredients 0/14

Step 1

Soak the cashews in cold water for about 4 hours, then drain them. While that’s soaking, preheat your oven to 375°F (190°C) and line a baking sheet with foil. Next, toss the drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and a teaspoon of salt into a high-speed blender. Blend everything until it’s smooth and a little warm.

Step 2

Spread your tortilla chips evenly on the baking sheet, then spoon the chili over them. Follow that with dollops of the cashew “cheese” sauce. Pop the tray in the oven and bake for 10 to 15 minutes until everything is heated through and bubbling slightly.

Step 3

While the nachos are baking, mix up the guacamole by mashing the avocados with lime juice, cilantro, and a pinch of salt. Keep it a bit chunky for texture. Once the nachos are out of the oven, top them with the guacamole, some pico de gallo, and a sprinkle of fresh cilantro. Serve right away and enjoy!