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Recipes
Appetizers
Vegan Nachos
Recipe

15 INGREDIENTS • 7 STEPS • 15MINS

Vegan Nachos

4.7
3 ratings
With vegan beef and veggie-based cheese, nachos have never been so skinny while being so authentic at the same time! These are perfect for game day, dinner or your next fiesta!
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Wholly Deliciousness!
Hi, I'm Marlee. I am committed to cooking healthy, whole and delicious food for my family and myself.
With vegan beef and veggie-based cheese, nachos have never been so skinny while being so authentic at the same time! These are perfect for game day, dinner or your next fiesta!
15MINS
Total Time
$1.10
Cost Per Serving
Ingredients
Servings
12
US / Metric
Nachos
Small Corn Tortilla
12
Small Corn Tortillas
Vegan Ground Beef
1 pckg
Vegan Ground Beef
Vegan Nacho Cheese Sauce
1 1/2 cups
Vegan Nacho Cheese Sauce
Tomato
1
Large Tomato, chopped
Onion
1/2
Onion, chopped
Scallion
1 stalk
Scallion, chopped
Sea Salt
to taste
Sea Salt
Black Olives
to taste
Black Olives
optional
Canola Oil Spray
as needed
Canola Oil Spray
Cheese Sauce
Potato
2
Medium Potatoes, peeled, chopped
Baby Carrots
1 bag
(16 oz)
Baby Carrots
Nutritional Yeast
1/2 cup
Nutritional Yeast
Olive Oil
1/3 cup
Olive Oil
Sea Salt
1/2 Tbsp
Sea Salt
Garlic Powder
1 Tbsp
McCormick® Garlic Powder
Nutrition Per Serving
VIEW ALL
Calories
96
Fat
8.2 g
Protein
2.2 g
Carbs
4.0 g
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Wholly Deliciousness!
Hi, I'm Marlee. I am committed to cooking healthy, whole and delicious food for my family and myself.
Cooking InstructionsHide images
step 1
To make chips, heat oven to 400 degrees F (200 degrees C). If not making chips, skip to step 4.
step 2
Spray both sides of the Small Corn Tortillas (12) with Canola Oil Spray (as needed) and lightly sprinkle Sea Salt (to taste). Stack tortillas and cut them into 4's with a pizza wheel or knife.
step 2 Spray both sides of the Small Corn Tortillas (12) with Canola Oil Spray (as needed) and lightly sprinkle Sea Salt (to taste). Stack tortillas and cut them into 4's with a pizza wheel or knife.
step 3
Bake on cookie sheet for about 7 to 8 minutes until golden and hard, but not brown. They do harden upon sitting a few minutes!
step 4
Make the cheese. Boil Potatoes (2) and Baby Carrots (1 bag) until soft, drain.
step 5
Blend potato, carrot, Nutritional Yeast (1/2 cup), Olive Oil (1/3 cup), Sea Salt (1/2 Tbsp), McCormick® Garlic Powder (1 Tbsp) in food processor or high-powered blender until smooth. Heat portion in microwave before serving.
step 5 Blend potato, carrot, Nutritional Yeast (1/2 cup), Olive Oil (1/3 cup), Sea Salt (1/2 Tbsp), McCormick® Garlic Powder (1 Tbsp) in food processor or high-powered blender until smooth. Heat portion in microwave before serving.
step 6
Heat pre-cooked Vegan Ground Beef (1 pckg) in pan with a little oil (preferred) or heat in micro.
step 7
To assemble nachos, layer half of tortilla, beef, Vegan Nacho Cheese Sauce (1 1/2 cups), Tomato (1), Onion (1/2), repeat layers and garnish with Scallion (1 stalk) and Black Olives (to taste) on top.
step 7 To assemble nachos, layer half of tortilla, beef, Vegan Nacho Cheese Sauce (1 1/2 cups), Tomato (1), Onion (1/2), repeat layers and garnish with Scallion (1 stalk) and Black Olives (to taste) on top.
Tags
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Appetizers
Dairy-Free
Gluten-Free
Snack
Shellfish-Free
Kid-Friendly
Vegan
Vegetarian
Game Day
Quick & Easy
Mexican
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