The ULTIMATE Vegan Nachos from Scratch | Mushroom Meat, Chips, & Homemade Cheese

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed adds healthy fats and is more affordable.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas provide creaminess at a lower cost.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: popped corn

Popped corn is a low-cost, crunchy alternative.

black beans

🥗Healthier: chickpeas

💰Cheaper: canned beans

Canned beans are often cheaper and still nutritious.

Start by measuring 16 oz of baby portobello mushrooms.

Rinse the mushrooms thoroughly.

Chop the mushrooms in a food processor until finely chopped.

Heat a pan on medium to low heat and add the chopped mushrooms.

Cut up a quarter of an onion and chop it using a chopper.

Add 2 tablespoons of garlic to the pan with the mushrooms.

Stir in 2 tablespoons of tomato paste.

Add water to the pan.

Season with 2 teaspoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of oregano, and 1/4 to 1/2 teaspoon of chipotle depending on spice preference.

Cook the mushroom mixture until it reduces down.

For the cheese sauce, cut up 1/2 cup of carrots.

In a blender, combine the carrots, 1/2 cup of soaked cashews, and about 1 cup of water.

Add 3 cups of unpeeled Yukon Gold potatoes to the blender.

Season with 1 tablespoon of onion powder, 1 tablespoon of garlic powder, and nutritional yeast to taste.

Blend the mixture until smooth, adding more water as needed to reach desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary