Vegan Nachos with Chorizo
Vegan Nachos with Chorizo and Jalapenos! These are so easy to make, with a homemade cheesy queso. A must for dairy-free nachos!
Ingredients
- 8 cups tortilla chips
- 1 package soyrizo*
- 1 batch vegan queso recipe
- 1/3 cup pickled jalapenos, or fresh jalapenos, the hot and sweet jalapenos from Trader Joe'sare my favorite
- 1/2 cup fresh chopped cilantro
- 1/2 lime, cut into wedges
Instructions
- Spread the tortilla chips on a sheet pan and heat at 400 degrees for 8 minutes, until toasted. This step is optional, but makes for great, crunchy and crispy chips!
- While the tortilla chips are toasting, make the vegan queso dip.
- Crumble the chorizo into a medium saute pan and cook over medium heat until hot.
- Time to assemble! Alternate drizzling the warm queso dip and crumbled chorizo onto the toasted chips. Top with the jalapenos and chopped cilantro. Serve immediately with lime wedges.
Notes
*I use the kind from Trader Joe's by Frieda's also makes a great soyrizo (I think it's probably the same!)
** The freshness of the cilantro and the pickled jalapenos really make these nachos, I don't recommend skipping them!
*** To make the vegan queso, heat 3 T butter in a small saucepan over medium heat and add 2 minced garlic cloves. Simmer for 30 seconds, stirring constantly. Add in 3 T flour and cook, stirring 1-2 minutes, or until flour is cooked and lightly golden brown. Whisk in 2 cups unsweetened milk of choice and reduce heat to medium-low. Let cook a few minutes, until lightly thickened and add in 1/2 cup chopped orange or yellow bell pepper, 1/3 cup nutritional yeast, 1/4 cup cashews, 3/4 t salt, 1/4 t cumin and 1/2 t chili powder. Cook for 5 minutes, stirring occasionally, until thickened. Transfer to a blender and puree until creamy, or use an immersion blender and puree until creamy. Transfer back to saucepan and cook until thickened, then stir in 1/2 cup salsa of choice. (Full recipe here)
** The freshness of the cilantro and the pickled jalapenos really make these nachos, I don't recommend skipping them!
*** To make the vegan queso, heat 3 T butter in a small saucepan over medium heat and add 2 minced garlic cloves. Simmer for 30 seconds, stirring constantly. Add in 3 T flour and cook, stirring 1-2 minutes, or until flour is cooked and lightly golden brown. Whisk in 2 cups unsweetened milk of choice and reduce heat to medium-low. Let cook a few minutes, until lightly thickened and add in 1/2 cup chopped orange or yellow bell pepper, 1/3 cup nutritional yeast, 1/4 cup cashews, 3/4 t salt, 1/4 t cumin and 1/2 t chili powder. Cook for 5 minutes, stirring occasionally, until thickened. Transfer to a blender and puree until creamy, or use an immersion blender and puree until creamy. Transfer back to saucepan and cook until thickened, then stir in 1/2 cup salsa of choice. (Full recipe here)
Nutrition
Serving: 1servingCalories: 729kcalCarbohydrates: 105gProtein: 11gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 17gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 636mgPotassium: 301mgFiber: 9gSugar: 1gVitamin A: 136IUVitamin C: 2mgCalcium: 166mgIron: 3mg