Vegan Nachos with Sriracha Chili Cheese Sauce
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!
PREP TIME
40 minutes
COOK TIME
20 minutes
INGREDIENTS
22
Serves: 4
Ingredients
Vegan Nachos
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil, or olive oil (to drizzle in pan)
- 340 pinch340 pinch340 pinch Plant-Based Ground "Beef" (Abbot's Butcher), (1 package vegan veggie meat)
- 111 Salt and Pepper, (to taste)
- 540 ml540 ml540 ml Black Beans, 1/2 the can, can use whole can if you prefer
- 341 ml341 ml341 ml Corn, 1 whole can of whole kernel corn
- 398 ml398 ml398 ml Black Olives, 1 can of sliced and pitted olives
- 1 whole1 whole1 whole Red Bell Pepper, medium-sized, (diced)
- 3 whole3 whole3 whole Green Onion (Scallion), diced
- 350 grams350 grams350 grams Corn Tortilla Chips, (1 whole bag)
- 1 bunch1 bunch1 bunch Vegan Shredded Cheddar, (to top)
- 1 pinch1 pinch1 pinch dried Oregano, (to top your nachos)
Sriracha Chili Cheese Sauce
- 1 cup1 cup1 cup Raw Cashews, (boiled and drained)
- 1 clove1 clove1 clove Garlic
- 3 Tbsp3 Tbsp3 Tbsp Nutritional Yeast
- .5 tsp.5 tsp.5 tsp Paprika
- .5 tsp.5 tsp.5 tsp Turmeric
- .5 cup.5 cup.5 cup Water, warm
- 1 pinch1 pinch1 pinch Salt and Pepper, (to taste)
- 3 Tbsp3 Tbsp3 Tbsp Lee Kum Kee Sriracha Chili Sauce (Vegan)
- .25 cup.25 cup.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.
Notes
**Disclosure: This post is sponsored by Lee Kum Kee. As always, all opinions are my own.**
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About This Recipe
Show nutritional information
Appetizers Dairy Free Egg Free Gluten Free Pescetarian Plant Based Shellfish Free Vegan Vegetarian| 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. | |
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