Every time I sit down to write this post looking at the picture makes me so hungry that I have to go to the kitchen to eat something. But nothing I’m eating compares to these nachos! After making these I realized that I haven’t made nachos since going vegan. It’s probably a cheese thing, especially since my version used to consist of just melting shredded cheddar over Doritos in the microwave. I’ve come a long way, baby!
I used teese nacho sauce as the cheese substitute for these. It was my first time trying it, and it tasted surprisingly close to regular bright yellow nacho cheese. Since going vegan, however, I find that I like the salsa and guacamole better than the “cheese” anyway, so if you don’t have access to vegan cheeses I wouldn’t let that hold you back from making these.
Why don’t I make nachos all the time? They’re ridiculously easy to throw together, and are so good! Plus you can customize them to include your favorite things, and you can either make everything from scratch or use pre-made products.
I did a bit of both for these. I used tortilla chips, canned black beans and Pico de Gallo from Trader Joe’s. For the sour cream I used Tofutti sour supreme, and I made my own guacamole since it’s so easy, and I’m not always a fan of the pre-made. I just mashed some ripe avocados with salt and lots of lime juice. You could also use some soy chorizo, or season up some Boca Ground Crumbles or shredded gardein to use as your taco meat. Easy, tasty and filling – why are you still reading this and not in the kitchen making some vegan nachos?