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Vegan Nachos with Vegan Sour Cream

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Servings 4

Cooking & Baking Supplies

  • Baking Tray
  • Parchment Paper
  • Food Processor

Ingredients  

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!