This recipe has been UPDATED, check out the new version HERE!

First of all, announcement:

Today’s recipe is a quick one! I’m all over the place packing & buying last-minute items for Sunday’s Trip. Back in April, I ran an Instagram poll on which vegan-friendly city I should visit, on all three polls the same city won.

So if you want to follow all of the vegan finds during the trip, you can follow VeggieJeva’s Instagram account, where I’ll be posting everything related to food; if you want to see the more of the city you can follow my personal account & Dann’s account. You might be wondering, which city won, you’ll have to wait!

Now, onto the recipe:

A couple of days ago I posted on Instagram a photo of some nachos that I made. The “cheese” that I made looked so cheesy that my inbox flooded with questions about it. Honestly, I didn’t think that so many readers & followers, would be interested in the nacho cheese sauce, but the longer I stared at the photo, the more I realized how t looked exactly like dairy nacho cheese.

Most of the messages were requests for a blog post about it. So here it is!

And although I did post a similar recipe before, this is a new & improved version. For this nacho cheese sauce I used: cashews, plant milk, turmeric, garlic, and the new ingredient, nooch (or nutritional yeast). This is literally the easiest recipe on here, as well as the one the closest to taste. It’s also really versatile, you can add this sauce to your favorite cheesy meals:

• Nachos
• Quesadillas
• Mac & Cheese
• As a dip!
• As a spread
• Loaded Fries!

EXTRA BONUS! Surprise! I have two recipes for you instead of one! Turns out you guys also wanted to know how I made the homemade tortilla chips. My family tried them & they’re a hit! The tortilla chips in this recipe are the simplest, salt & pepper, but you can definitely try other flavorings; try adding cayenne pepper, garlic powder, cumming, etc.

Recipe: Cashew Nacho Cheese & Homemade Tortilla Chips

Ingredients

For cheese:

• ½ cup cashews, soaked
• 1 tbsp turmeric
• 1 clove of garlic
• ⅓ cup plant-based milk, unsweetened
• Salt & pepper to taste

For tortilla chips:

• 5 whole grain tortillas, cut into 4 triangles
• 2 tbsp coconut oil (or any oil)
• Salt & pepper to taste

Method

For tortillas:

1. Add the cut tortilla chips into a bowl, add the oil and your seasoning ingredients. Mix well, make sure that they’re all coated.
2. Oven method: Preheat oven to 350 F, line baking tray with parchment paper. Spread the tortillas onto the tray, and bake for 15 minutes.
3. Air-fryer method: Place tortillas onto the air-fryer, cook for 10 minutes to 350F, or until golden brown.

For Cheese:

1. To a high-speed blender or food processor, add all of the cheese ingredients and blend until smooth.
2. Optional: warm up to low heat in a pan.
3. Serve with the tortilla chips & enjoy!

My mom let me borrow her hand <3

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

The post Vegan Nacho Cheese appeared first on VeggieJeva.

One thing that I’ve enjoyed throughout my life, is Mexican Cuisine; tacos, chilaquiles, burritos, nachos, guacamole, you name it! But since becoming vegan, finding vegan authentic Mexican Cuisine has been a challenge, there’s only one place that I’ve found that check all those boxes. So the majority of the time, I’ve resorted to cooking because of 1. I love cooking (that’s the whole point of this blog lol), and 2. I like knowing what exactly goes into the food that I’m eating.

I’m sharing these nachos supreme with you today because it’s an incredibly flexible dish, that you can throw together with an array of ingredients, and you really don’t have to measure anything, making these perfect to whip up when you’re in a hurry, for a party, or even as a full meal (yes, really).  

These nachos were inspired by my college days when I used to frequent Taco Bell with my housemates; I always got nachos supreme with refried beans instead of beef. Obviously, this is the next level version of that, with completely plant-based ingredients, way better quality, and taste. I actually started working with this recipe a couple of months ago, but I found that homemade tortilla chips were way better than using store bought, and then I started working on the different flavor combinations to make the perfect one.

Once you have your tortilla chips ready, you just need to heat up your beans, cashew queso and mash your avo into guacamole and top the chips with your favorite ingredients. My ideal nacho toppings are: spicy black beans, non-dairy nacho queso, guacamole, red onions, jalapenos, red peppers, tomatoes, spinach & arugula, and parsley. Feel free to mix it up, make your version and tag VeggieJeva using the hashtag #veggiejevaskitchen.

Recipe: Black Bean Nachos Supreme

Ingredients

For the Chips:

• Tortillas cut into triangles (I used 10 small tortillas, cut into 4 triangles)
• 2 tbsp vegetable oil
• Salt & pepper to taste

For the Nacho Cheese:

• ½ cup cashews, softened
• ¾ cup plant milk of choice
• 1 clove of garlic
• 2 tbsp ground turmeric

For the Black Beans:

• 1 tbsp coconut oil
• 1 can black beans, rinsed & drained
• 1 tsp sriracha
• 1 tsp cumin
• 1 tsp onion powder
• ½ lemon juice

For the Guacamole:

• ½ avocado
• 2-4 baby tomatoes, chopped
• ¼ red onion, chopped
• Salt & pepper to taste

Other toppings:

• ½ red bell pepper, chopped
• 5 baby tomatoes, chopped
• ½ red onion chopped
• 2 jalapeños, sliced
• Greens of choice, chopped

Procedure

1. Preheat oven to 350 F and line baking sheet with foil or baking paper.
2. Add the tortilla triangles to a bowl, mix in the oil, salt & pepper. Spread the tortillas over the baking sheet and bake for 10-15 minutes, until crisp.
3. Now, onto the nacho sauce, add the softened cashews to a blender with the rest of the nacho ingredients. Blend until completely smooth, and set aside until ready to use.
4. For the black beans: Add the coconut oil to a saucepan, then add in the beans with sriracha, stir together. Then mix in the rest of the herbs & spices, along with the lemon juice. Stir over low-medium heat until there’s no more liquid.
5. Assemble: In a baking sheet, place the first layer of the crispy tortilla chips, with the black beans, bell pepper, tomatoes, onions, greens and drizzle the nacho cheese on top. Repeat for 2-3 more layers, drizzle the rest of the nacho cheese and the jalapeños. Place in the oven for 5 minutes.
6. Serve along with the guacamole. Enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

The post Black Bean Nachos Supreme appeared first on VeggieJeva.