Vegan Nachos with Sriracha Chili Cheese Sauce (Edit recipe)

These vegan nachos with a sriracha chili cheese sauce will be your new favorite appetizer! The nachos are so easy to make, and are paired with a spicy cheese sauce made with Lee Kum Kee Sriracha Chili Sauce. There is nothing better than these loaded nachos paired with the fiery, tangy flavour from the vegan cheese sauce!

40 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	1168
Fat:	47 g
Carbohydrates:	150 g
Protein:	36 g
Cholesterol:	0 g
Sodium:	1496 mg
Fiber:	27 g
Sugars:	12 g
Calculated per serving.

by Riri's Recipes

View original recipe

Serves: 4

Ingredients

Vegan Nachos

3 Tbsp Avocado Oil, or olive oil (to drizzle in pan)
340 pinch Plant-Based Ground "Beef" (Abbot's Butcher), (1 package vegan veggie meat)
1 Salt and Pepper, (to taste)
540 ml Black Beans, 1/2 the can, can use whole can if you prefer
341 ml Corn, 1 whole can of whole kernel corn
398 ml Black Olives, 1 can of sliced and pitted olives
1 whole Red Bell Pepper, medium-sized, (diced)
3 whole Green Onion (Scallion), diced
350 grams Corn Tortilla Chips, (1 whole bag)
1 bunch Vegan Shredded Cheddar, (to top)
1 pinch dried Oregano, (to top your nachos)

Sriracha Chili Cheese Sauce

1 cup Raw Cashews, (boiled and drained)
1 clove Garlic
3 Tbsp Nutritional Yeast
.5 tsp Paprika
.5 tsp Turmeric
.5 cup Water, warm
1 pinch Salt and Pepper, (to taste)
3 Tbsp Lee Kum Kee Sriracha Chili Sauce (Vegan)
.25 cup Vegan Shredded Cheddar

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a medium-sized tray with parchment paper and set aside.
Heat a medium-sized pan with avocado or olive oil on medium heat. Empty your packet of veggie ground into the pan and break up into small pieces with a silicone spatula. Add in salt and pepper and cook for about 5 minutes or until browned. Set aside.
Boil 1 cup of water with 1 cup of cashews for 10 minutes. Set aside.
Rinse and drain your cans of black beans, corn, and olives and set aside in separate bowls.
In a blender, add in your boiled and drained cashews along with remaining Sriracha Chili Cheese Sauce ingredients and blend until creamy. Place your sriracha chili cheese sauce in a small bowl and set aside.
Take your parchment-lined tray, and spread out your tortilla chips in an even layer. Top tortilla chips with ground meat, black beans, corn, olives, peppers, and cheese. Top with some dried oregano, then place in the oven on broil for 2-5 minutes. Remove from the oven when the cheese melts and tortilla chips start to brown.
Top with diced green onions before serving. Option to spread dollops of the Sriracha Chili Cheese Sauce over the nachos before enjoying, or leave aside in a bowl for dipping.