LOADED VEGAN NACHOS | EASY & HEALTHY | Vegan Michele

vegan cheese

🥗Healthier: nutritional yeast

💰Cheaper: cashew cream

Nutritional yeast adds a cheesy flavor with fewer calories.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: homemade tortilla chips

Homemade chips can be made from corn tortillas at a lower cost.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often more affordable and ready to use.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Bell peppers provide crunch without the heat.

Preheat the oven to 450°F.

Cut the organic corn tortillas into chip-like shapes.

Line a baking sheet with parchment paper and spread the chips evenly without overlapping.

Squeeze the juice of half to one full lime over the chips and sprinkle with pink himalayan salt.

Bake the chips for about 10 to 15 minutes, keeping an eye on them.

Prepare the queso dip by blending cashews, nutritional yeast, pink himalayan salt, garlic salt, cumin, smoked paprika, and about 1 cup of water in a Vitamix on high for 1 to 2 minutes until smooth and creamy.

Cut up fresh vegetables including jalapeños and tomatoes.

Cut the avocado into small squares for easier mashing later.

In a small bowl, mash the avocado with half a lime's juice, sea salt, and cilantro to make guacamole.

Open the can of black beans, sprinkle with sea salt and cumin, and mix to enhance flavor.

Assemble the nachos by layering the baked chips, guacamole, chopped veggies, and any additional toppings like green onions or red cabbage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary