The Best Loaded Nachos (plant-based)
Layer tortilla chips with Impossible™ Beef, homemade vegan nacho cheese, and all your favorite toppings to make The Best Loaded Vegan Nachos EVER!
Servings: 6
Ingredients
For the Impossible Beef:
- 1 tablespoon light oil (such as canola or vegetable)
- 1 12oz/ 340g package Impossible Beef
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne (optional for spice)
- ¼ teaspoon salt (or to taste)
For the nacho cheese (or sub store-bought vegan cheese):
- ½ cup raw cashews softened if needed, see instructions
- 1 ¼ cups plant-based milk (such as oat or soy)
- 3 tablespoons nutritional yeast
- 1 tablespoon tapioca starch (also called tapioca flour)
- 2 teaspoons apple cider vinegar
- 1 ½ teaspoons paprika
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ⅛ teaspoon ground turmeric
For the nachos (use these topping suggestions or pick your own):
- 1 bag tortilla chips
- 1 roma tomato diced
- 1 jalapeño thinly sliced
- ¼ red onion finely chopped
- ¼ cup fresh cilantro roughly chopped
- 2 tablespoons black olive slices
- 2 tablespoons vegan sour cream
- ½ cup guacamole (to serve on the side)
- ½ cup salsa (to serve on the side)
Instructions
For the Impossible Beef:
- Heat the oil in a large skillet over medium-high heat. Add the Impossible Beef and break it up with a spatula to make crumbles. Stir in the chili powder, smoked paprika, cumin, onion powder, garlic powder, cayenne, and salt. Cook the Impossible Beef crumbles until rich golden brown and no longer red, 5 - 8 minutes. Remove from the heat and set aside.TIP: Don't stir it too much. When cooking the Impossible Beef I like to let it rest for a few minutes on each side so that it forms a nice brown crust. Yum!
For the vegan nacho cheese:
- Softening the cashews (optional): Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get a smooth and creamy cheese sauce. To soften the cashews add the cashews to a small pot, cover them with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
- To make the vegan nacho cheese: Add the cashews, plant-based milk, nutritional yeast, tapioca starch, apple cider vinegar, paprika, salt, garlic powder, and turmeric to a blender. Blend until completely smooth. It will be a milky consistency but will thicken when cooked.
- Pour the vegan nacho cheese mixture into a small saucepan and heat over medium-high heat, while stirring. As you stir it will start forming clumps, and then it will become a cheesy gooey sauce. This takes about 5 minutes. Set aside. If your cheese sauce gets too thick, you can thin it out by stirring in a splash of plant-based milk or water.
To assemble the nachos:
- Preheat your oven to 350°F (180°C).
- Spread half of the tortilla chips across a large baking sheet or large oven-safe serving plate. Sprinkle half of the Impossible Beef across the tortilla chips, and drizzle half of the nacho cheese sauce over top. Now add another layer of tortilla chips, the remaining Impossible Beef, and nacho cheese. Bake for about 5 minutes until warmed through. Note: heating the nachos is optional as everything is already cooked and the nacho cheese sauce is already melty. However, I like it just to reheat anything that might have gotten cool and to toast the chips a bit.
- Once removed from the oven, sprinkle over the tomato, jalapeño, red onion, cilantro, and black olives(or your preferred toppings) and drizzle with the vegan sour cream. Serve right away with guacamole and salsa on the side.
Nutrition
Calories: 1kcal
Find it online:
https://itdoesnttastelikechicken.com/the-best-loaded-nachos-plant-based/Scan the QR code for updates, tips, and to ask me any questions!
