Vegan Nachos with Vegan Sour Cream

I love nachos, but most are loaded with tons of dairy so when I got some Core & Rind vegan cashew cheese sauce, I knew exactly what to make. I whipped up these nachos using my favorite chips from Siete, layered on the cheese sauce, added lots of delicious veggies, and topped it with the easiest 4 ingredient vegan sour cream! These nachos are perfect for Sunday football, a snack while lounging on the couch, or an easy dinner. This recipe is vegan, gluten free, and sugar free!

To make this recipe, you will need one large bag of chips. Place a layer of chips on a baking tray, add on the cheese sauce, then top with your veggies and cook for 8 minutes. While your nachos are cooking, you can make your vegan sour cream. It is important that you soak your cashews in advance of making this, ideally overnight or for at least 4-6 hours. By soaking your cashews, the nut gets softer, so it is easier to blend, and it’s better for digestion when nuts are soaked. To make the sour cream, just place everything in your blender or food processor and blend until smooth.

For this recipe, I used:

• Chips: Siete Tortilla chips are my go-to clean chips! They now have a salt free flavor, so I used a combination of this one and their sea salt chip.
• Cashew Cheese: I used my latest obsession, cashew cheese sauce from Core & Rind. This is like a healthy queso that is vegan and dairy free (use code GIRLSWHOEAT for 15% off your online order). They come in three different flavors and I used Sharp & Tangy for my recipe!
• Cashews: I love to use either of these budget friendly options from Whole Foods or Thrive Market.
• Black Beans: I always get the organic options from Whole Foods or Thrive Market. 
• Salt: this is my go-to one!

Substitution Ideas:

• Jalapeno: this is optional if you want to add a little kick to your nachos
• Cashew Cheese: you can use any cheese that is good for melting (cheddar or mozzarella) if you are not dairy free
• Black Beans: pinto beans would also be tasty

Vegan Nachos with Vegan Sour Cream

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer

Servings 4

Cooking & Baking Supplies

• Baking Tray
• Parchment Paper
• Food Processor

Ingredients  

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Nachos

• 1 5oz bag of tortilla chips, salted or plain
• 1 jalapeno, sliced
• 1 cup cheese, shredded
• 1 large tomato, chopped
• 1 15oz can of beans (black, pinto, kidney)
• 1/2 cup red onion, chopped
• 1/4 cup chives or scallions
• 1 avocado, cubed

Vegan Sour Cream

• 1 1/2 cups soaked cashews (soaked for at least 6 hours)
• 1/2 cup water
• 3 tbsp lime juice
• 1/4 tsp salt

Instructions 

• To soak your cashews, place them in a medium bowl and cover with water, place in the refrigerator and let sit for 4-6 hours, ideally overnight.
• Preheat the oven to 400 degrees and line a baking tray with parchment paper.
• Add tortilla chips to the tray and top with cheese sauce, jalapeno, tomato, black beans, red onion, and chives.
• Cook for 8 minutes (depending on the thickness of your tortillas, you may need to cook longer).
• Make sour cream in the food processor by blending all of the ingredients together and place in the fridge while nachos cook.
• Remove nachos from the oven, top with avocado and vegan sour cream and ENJOY!

Did you make this recipe?Tag @girlswhoeat!