Vegan Loaded Nachos
Vegan Loaded Nachos are a great appetizer for a party or other gathering.
Your guests will love snacking on this easy to make nachos recipe.
Make them for lunch, dinner or anytime you want something crunchy and delicious.
Vegan nachos are a very healthy choice for your next meal so don’t hesitate to make this tasty no meat nacho recipe!
Cheese-less nachos that are crowd pleasing and will be gone before you know it.
Get ready to make the best vegan loaded nachos!
How to Make Vegan Loaded Nachos
Lay a tray with tortilla chips on a piece of baking paper.
Warm the olive oil in a nonstick frying pan over medium heat and start cooking the soaked soy flakes in the pan.
Sprinkle all the seasonings and stir until combined.
Finally, stir in the tomato sauce and mix until combined. Cook for 5 more minutes.
In the meantime, in a large blender place in the raw soaked cashews, water, nutritional yeast, salt and pepper to taste, onion powder, garlic powder, chili powder, sriracha sauce and dried oregano.
Top the cooked soy flakes on top of the nacho chips
and drizzle some of the nacho sauce.
To serve sprinkle in some freshly chopped parsley.
Enjoy
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Vegan Loaded Nachos
Ingredients
- 2 bags tortilla chips
- 1 cup soy flakes
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon ground turmeric
- Salt and pepper to taste
- 1 teaspoon paprika powder
- 1 cup tomato sauce
For the nacho sauce:
- 1 ½ cup raw cashews soaked in water and drained
- 1 ⅓ cup water
- 1 tablespoon nutritional yeast
- Salt and pepper to taste
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 1 tablespoon sriracha sauce
- 1 teaspoon dried oregano
- Chopped parsley for serving
Instructions
- Lay a tray with tortilla chips on a piece of baking paper.
- Warm the olive oil in a nonstick frying pan over medium heat and start cooking the soaked soy flakes in the pan.
- Sprinkle all the seasonings and stir until combined.
- Finally, stir in the tomato sauce and mix until combined. Cook for 5 more minutes.
- In the meantime, in a large blender place in the raw soaked cashews, water, nutritional yeast, salt and pepper to taste, onion powder, garlic powder, chili powder, sriracha sauce and dried oregano.
- Top the cooked soy flakes on top of the nacho cheese and drizzle some of the nacho sauce.
- To serve sprinkle in some freshly chopped parsley.
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