A few days ago, I went to a vegan pop-up shop in my area. I’m not one who often goes to events, but I’m really glad I did! There were so many great vendors, and I love being able to support local vegan businesses.
That being said, there was one vendor that definitely stood out: Vital Eats, a company that specializes in bold, flavorful cheeze sauces, hot sauces, and even ketchup. Not to mention, all of their products are vegan, gluten-free, and contain no artificial preservatives. What’s not to love? On top of it all, the owners are also incredibly passionate and friendly people.
I tried the sample of their So Cheezy Sauce at the pop-up and had to buy it immediately. Since then, I have been putting it on everything and thinking of different ways to use it. From the beginning, though, I knew I needed to put it on loaded vegan nachos. I finally got to make them last night, and they were the best nachos I’ve ever tried. Even better, you can make them now too.
So Cheezy Loaded Vegan Nachos
Serves 2-3 hungry people
- Cashew Cream
- 1 tsp olive oil
- 1 yellow onion, medium dice
- 1 zucchini, peeled, medium dice
- 1 clove garlic, whole
- 1 tsp sea salt
- 1 cup raw cashews, soaked, rinsed, and drained
- 1/2 cup water
- 3 tbsp lime juice
- 1 tbsp nutritional yeast
- Chipotle Black Beans
- 1 15-oz can black beans, rinsed and drained
- 2-3 heaping tsp chipotle adobo sauce
- 1 tbsp maple syrup
- 1/2 cup water
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- Simple Guacamole
- 1 ripe avocado
- 1/8 tsp sea salt
- 1 tsp lime juice
- 1 tbsp fresh cilantro, minced
- 1/2 tsp garlic powder
- 3 cups large corn tortilla chips
- 1/2 cup Vital Eats So Cheezy Sauce
- 1/2 cup pico de gallo
- For garnish: minced red onion, fresh chopped cilantro, pickled jalapeño slices
- To make the Cashew Cream: Heat olive oil in a skillet over a medium-low flame. Add the onion, zucchini, garlic, and salt. Stirring occasionally, cook for 20 minutes until completely softened. If you see browning, turn the heat lower. After 20 minutes, remove from the heat and place the mixture in a high-speed blender with the cashews, water, lime juice, and nutritional yeast. Blend until smooth and creamy. Set aside.
- To make the Chipotle Black Beans: Using the same skillet over medium-heat heat, add the black beans, chipotle adobo, maple syrup, water, garlic powder, and cumin. Stir to combine. Cook until most of the the water has evaporated, this will be a few minutes. Stir frequently to avoid any burning. Remove from heat and set aside.
- To make the Guacamole: In a medium bowl, scoop out the flesh of the avocado. Mashing with a fork, combine the salt, lime juice, cilantro, and garlic powder. Set aside.
- To assemble: Place the tortilla chips a serving dish. In a separate bowl, heat the Vital Eats So Cheezy Sauce for about 1 minute in the microwave. Then carefully drizzle the sauce on the chips. Next, layer the black beans on top. I only used half of the batch for these nachos, but it is up to preference.
- Place scattered spoonfuls of pico de gallo on top of the black beans. Then drizzle as much cashew cream to your liking. Top with guacamole and garnish. Serve immediately.