The Best Damn Loaded Vegan Nachos (Gluten Free, Vegan)

Holy Guacamole!

I have a confession to make. I’m obsessed. It’s with food. Plant based food. And it’s taking over my life.

No, seriously  I undoubtedly do and it’s becoming so intense that I eat, breathe, and sleep new ways to cook plant based. I find myself chatting up random (probably unwilling) strangers about how they can use nutritional yeast in place of cheese to make a killer macaroni and cheese dinner and it tastes absolutely amazing. I have vivid dreams of myself having tea with Dr.T.Colin Campbell as he delves into his days living in the Orient while researching the China Study. There are even days when I test so many recipes that I forget to take one picture because I’m having so much fun creating this from scratch.

It’s an obsession, but it’s all been worth it.

Luckily the shift to plant based food has made my obsession more of an adventure these days. I honestly just embrace the idea that I can purchase seasonably fresh produce and create a scrumptious meal that feeds my family. Well, at least Trey and Cameron are on board, Hanna who’s 15, is slowly coming around…and that’s ok.

This is an everyday journey of health and wellness. And since switching to this lifestyle, most of our everyday issues from eczema to snoring to weight loss has drastically changed our lives (more to come on those topics in future posts). To put it bluntly, nothing tastes as good as healthy feels.

Now that I got that off my chest, I figure I should share with you this scrumptious concoction I whipped up for dinner last night. Behold my Loaded Vegan Nachos topped with cheesy goodness, spicy sidekicks, and crunchy layered bites.

A simple plate of plant based nachos that includes my recipe for cauliflower ‘beef’ crumbles, nooch cheese sauce, creamy guac, and topped off with some pickled jalapenos for a zesty kick.

This recipe does require a little time and assembly but it’s so worth it! Trust me, the whole family, whether plant based or not, will leave no crumb behind. If you do have some extras just make sure to package up all the components separately so you can have them all over again for a leftover lunch.

I hope you enjoy this recipe and would love to hear from you!

Cheers, 

Kari

Gone in 60 seconds…
Print

Loaded Vegan Nachos (Gluten Free, Vegan)

  • Author: kkarch
  • Prep Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Cuisine: Mexican
Scale

Ingredients

  • 1 bag of restaurant-style tortilla chips

For the Cauliflower Taco Meat:

  • 1 head cauliflower, florets broken off
  • 1 cup walnuts, raw
  • 1 Tbsp. chili powder
  • 1/8 tsp. cayenne pepper
  • 1 tsp. garlic powder
  • 1/4 tsp. liquid aminos
  • 1 dash of liquid smoke
  • 1 tsp. cumin
  • 1 lime, juiced
  • sea salt and black pepper for taste

For the Nooch Cheese Sauce:

  • 1 cup raw cashews, soaked for an hour
  • 1 lemon, juiced
  • 1 garlic clove
  • 1/2 cup nooch (nutritional yeast)
  • 1/2 tsp. onion powder
  • 1 tsp. chili powder
  • 1 tsp. sea salt

Nacho Toppings (Use them all or just use what you have):

  • Homemade guacamole
  • Chopped tomatoes
  • Cashew sour cream
  • Black beans
  • Sliced green onions
  • Pickled jalapeno’s
  • Cilantro

Instructions

To make the cauliflower taco meat, place the cauliflower and the walnuts in a food processor and pulse till crumbly. Add in the remaining ingredients through the lime juice. Give it a couple more pulses. The mixture should resemble a course ‘meat’ texture. Season with salt and pepper. Set aside.

To make the Nooch Cheese Sauce toss all the ingredients into a high-powered blender and blitz the crap out of it for 2 minutes. Taste for seasonings and set aside.

Assemble your nachos by placing a heavy-handed layer of tortilla chips either on a platter or in a cast iron skillet for a nice presentation. Top with a couple handfuls of the cauliflower taco meat, drizzle on the cheese sauce, top with any or all the topping suggestions listed above. 

Eat. Enjoy. Tell your friends.

 

Notes

This is a raw, plant-based recipe that is loaded with flavor, nutrients, happiness, and lots of other good stuff. It’s also gluten-free, free from added oil, and free from sugar. If you want to make this totally SOS free, sub out the tortilla chips with corn tortillas that are baked with a fresh squeeze of lime and omit the salt add in’s. I’m pretty sure it will still rock.

Keywords: plant based, raw vegan, gluten free, no added oil, sugar free, kid friendly

Holy Guacamole!

I have a confession to make. I’m obsessed. It’s with food. Plant based food. And it’s taking over my life.

No, seriously  I undoubtedly do and it’s becoming so intense that I eat, breathe, and sleep new ways to cook plant based. I find myself chatting up random (probably unwilling) strangers about how they can use nutritional yeast in place of cheese to make a killer macaroni and cheese dinner and it tastes absolutely amazing. I have vivid dreams of myself having tea with Dr.T.Colin Campbell as he delves into his days living in the Orient while researching the China Study. There are even days when I test so many recipes that I forget to take one picture because I’m having so much fun creating this from scratch.

It’s an obsession, but it’s all been worth it.

Luckily the shift to plant based food has made my obsession more of an adventure these days. I honestly just embrace the idea that I can purchase seasonably fresh produce and create a scrumptious meal that feeds my family. Well, at least Trey and Cameron are on board, Hanna who’s 15, is slowly coming around…and that’s ok.

This is an everyday journey of health and wellness. And since switching to this lifestyle, most of our everyday issues from eczema to snoring to weight loss has drastically changed our lives (more to come on those topics in future posts). To put it bluntly, nothing tastes as good as healthy feels.

Now that I got that off my chest, I figure I should share with you this scrumptious concoction I whipped up for dinner last night. Behold my Loaded Vegan Nachos topped with cheesy goodness, spicy sidekicks, and crunchy layered bites.

A simple plate of plant based nachos that includes my recipe for cauliflower ‘beef’ crumbles, nooch cheese sauce, creamy guac, and topped off with some pickled jalapenos for a zesty kick.

This recipe does require a little time and assembly but it’s so worth it! Trust me, the whole family, whether plant based or not, will leave no crumb behind. If you do have some extras just make sure to package up all the components separately so you can have them all over again for a leftover lunch.

I hope you enjoy this recipe and would love to hear from you!

Cheers, 

Kari

Gone in 60 seconds…
Print

Loaded Vegan Nachos (Gluten Free, Vegan)

  • Author: kkarch
  • Prep Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Cuisine: Mexican
Scale

Ingredients

  • 1 bag of restaurant-style tortilla chips

For the Cauliflower Taco Meat:

  • 1 head cauliflower, florets broken off
  • 1 cup walnuts, raw
  • 1 Tbsp. chili powder
  • 1/8 tsp. cayenne pepper
  • 1 tsp. garlic powder
  • 1/4 tsp. liquid aminos
  • 1 dash of liquid smoke
  • 1 tsp. cumin
  • 1 lime, juiced
  • sea salt and black pepper for taste

For the Nooch Cheese Sauce:

  • 1 cup raw cashews, soaked for an hour
  • 1 lemon, juiced
  • 1 garlic clove
  • 1/2 cup nooch (nutritional yeast)
  • 1/2 tsp. onion powder
  • 1 tsp. chili powder
  • 1 tsp. sea salt

Nacho Toppings (Use them all or just use what you have):

  • Homemade guacamole
  • Chopped tomatoes
  • Cashew sour cream
  • Black beans
  • Sliced green onions
  • Pickled jalapeno’s
  • Cilantro

Instructions

To make the cauliflower taco meat, place the cauliflower and the walnuts in a food processor and pulse till crumbly. Add in the remaining ingredients through the lime juice. Give it a couple more pulses. The mixture should resemble a course ‘meat’ texture. Season with salt and pepper. Set aside.

To make the Nooch Cheese Sauce toss all the ingredients into a high-powered blender and blitz the crap out of it for 2 minutes. Taste for seasonings and set aside.

Assemble your nachos by placing a heavy-handed layer of tortilla chips either on a platter or in a cast iron skillet for a nice presentation. Top with a couple handfuls of the cauliflower taco meat, drizzle on the cheese sauce, top with any or all the topping suggestions listed above. 

Eat. Enjoy. Tell your friends.

 

Notes

This is a raw, plant-based recipe that is loaded with flavor, nutrients, happiness, and lots of other good stuff. It’s also gluten-free, free from added oil, and free from sugar. If you want to make this totally SOS free, sub out the tortilla chips with corn tortillas that are baked with a fresh squeeze of lime and omit the salt add in’s. I’m pretty sure it will still rock.

Keywords: plant based, raw vegan, gluten free, no added oil, sugar free, kid friendly

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