Nachos - God's greatest gift to mankind. A pile of fried goodness covered with gooey deliciousness and topped with God's second greatest gift to mankind - avocado. When I became vegan I thought my days of nacho indulgence were over. But alas, some brilliant humans created cheese made from nuts and saved me from eternal distress.
A couple of weeks ago my friends and I gathered for a nacho eating, Warriors watching root tootin' good time. We picked up 2 types of vegan cheese - Daiya (promising cheesier flavor and better melting than ever before) and Heidi Ho (made of chia seeds and veggies). We decided to do 2 batches, because one can really never have too many nachos, and taste test both options.
And so with that, I introduce to you VEGAN NACHOS! Vegan nachos so delicious, you won't even miss the real thing.
The 2 recipes were essentially identical with the exception of the cheeses. Here's what we topped our chips with, but you can use whatever tickles your pickle.
- Crispy, thick tortilla chips (must be nacho quality)
- Daiya/ Heidi ho queso
- Quinoa (does a body good)
- Black beans
- Fajita-style onions, bell pepper & zucchini (cumin, salt, pepper, olive oil)
- Black olives
- Pickled jalapeños
- Salsa - ay ay ay!
- Homemade guacamole
The Heidi Ho cheese was the clear winner. It was like a mildly spicy queso without the yucky feeling after eating an entire bowl of queso. Score!
Please try this at home. It is a delightful experience, especially when shared with dear friends.
Disclaimer: It will be hard, but try to breathe between every 3-6 nachos.