LOADED VEGAN NACHOS | EASY & HEALTHY | Vegan Michele
Hi! In this video I will show you how to make Loaded Vegan Nachos that are really easy and healthy and can be made in about 15 minutes. Enjoy and let me know what you think!
RECIPE:
HOMEMADE CORN TORTILLA CHIPS
INGREDIENTS
6 to 8 (or more depending on the quantity you want) organic or non GMO corn tortillas
sea salt (desired amount)
lime juice (squeeze from 1/2 to a full lime)
QUESO DIP
INGREDIENTS
1 & 1/2 cups raw cashews (soaked and drained)
3 tbl nutritional yeast
1/2 tsp sea salt
1/4 tsp garlic salt
1/2 tsp cumin
1/2 tsp smoked paprika
1 cup hot water
EASY GUACAMOLE
INGREDIENTS
1 ripe avocado (mashed)
juice of one lime
1 garlic clove (crushed)
desired amount of cilantro (finely chopped)
sea salt to taste
NACHO FILLINGS & TOPPINGS
feel free to use whatever sounds good to you, but here’s what I used:
1 can black beans (slightly drained) with 1/2 tsp cumin and salt to taste
Spring Mix greens
tomatoes (chopped)
fresh raw corn (shaved from the cob)
jalapeno (sliced)
red cabbage (chopped)
green onion (chopped)
Preheat oven to 450 F. Cut the tortillas into desired “chip” shapes. Place them on a parchment paper lined baking sheet in one layer, preferably not stacked on top of one another.
Spritz with squeezes of lime juice and sprinkle desired amount of sea salt making sure to get all the chips well covered with lime juice and salt.
Bake for 10 to 15 minutes, until crunchy. If they are still bendable, bake for a few minutes longer watching carefully so as not to burn them.
While baking, chop your veggies, heat up and doctor up the beans, and make the queso dip.
To make the quest dip, place all queso ingredients into a high speed blender and blend on high until slightly warmed and steamy (around 1-2 minutes).
Easy!
WHAT TO WATCH NEXT:
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LEARN MORE ABOUT VEGAN MICHELE:
🔹 I am a Certified Holistic Nutritionist through AFPA, and have a certification in Plant Based Nutrition from e-Cornell University
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God Bless you!
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