Delicious and crunchy and savory vegan nachos! Cruelty free! The yield for the nacho recipe and taco meat recipe is only for one person, double it if you want to share! The cheese recipe, however, is several servings that you can use on anything from raw noodles to a veggie burger!
tortilla chips of your choice
tofu taco meat (see recipe below)
cashew cheeze (see recipe below)
lettuce of your choice
Layer the tortilla chips, lettuce, taco meat, onion, cheese, and avocado and red onion. I sauteed the red onion a little bit before adding it to the nachos. Sprinkle with cilantro and lime juice and enjoy! You can of course add any other veggies or condiments you desire!
Tofu taco meat recipe:
1 cup extra firm tofu
hot sauce of your choice
2 tbsp white onion
1 tbsp red bell pepper
freshly ground black pepper
2 tbsp olive oil
Squeeze excess water out of tofu and cut about one fourth of the block off and crumble it up. Put the tofu and olive oil in a bowl and mix it up. Add the chili powder, garlic powder, onion powder, nutritional yeast and black pepper. I didn’t add amounts for the spices because its really up to you how much you’d like to add. You can wing it and add as much of each as you’d like, or start out with a 1/2 tsp of each and taste and go from there! Once the spices are all mixed in, add the onion and then add to a frying pan and cook on medium heat for about 5 minutes and then add in the bell pepper and continue to cook for 5-7 more minutes until everything is cooked through and lightly browned.
Cheeze recipe: (this recipe is actually more of a bulk recipe, add as much as you’d like to your nachos)
1/2 cup cashews
1/2 white beans
1 tbsp onion
1 tbsp stone ground mustard
1/2 cup nutritional yeast
2 tbsp olive oil (or other oil of choice)
1 tsp hot sauce
dash of sea salt
dash of pepper
water as needed (for creamy consistency)
Add all ingredients to a blender except water and blend. Have about a 1/2 cup of water ready and add a little bit at a time until the sauce has the consistency that you like!