Savory Vegan Nachos Packed with Flavor

Ingredients

• ½ cup of creamy cashews
• A sheet of shiny aluminum foil
• 1 cup of zesty chunky salsa
• A petite red bell pepper deseeded, cored, and finely chopped
• 2 tablespoons of savory nutritional yeast
• A hint of golden ground turmeric
• A touch of sea salt
• A generous bag of crispy tortilla chips
• A can of flavorful black bean chili (like Amy's®)
• 2 velvety ripe avocados, diced
• ¼ cup of freshly chopped cilantro, or to your liking
• The juice of half a zesty lime
• A sprinkle of salt, to your taste
• 1 cup of vibrant pico de gallo
• 2 tablespoons of freshly chopped cilantro, to your preference

Step 1

In a bowl, immerse cashews in cold water and let them soak for 4 hours before draining.

Step 2

Preheat the oven to 375 degrees F (190 degrees C) and line a baking sheet with aluminum foil for easy cleanup.

Step 3

To create a flavorful sauce, blend the soaked cashews with salsa, bell pepper, nutritional yeast, turmeric, and a teaspoon of salt in a high-speed blender until smooth and gently warmed.

Step 4

Spread out tortilla chips on the prepared baking sheet, generously ladle chili over them, and drizzle the creamy cashew "nacho" cheese on top.

Step 5

Bake the nachos in the preheated oven for 10 to 15 minutes until heated through and crispy.

Step 6

While the nachos bake, prepare a fresh guacamole by mashing avocados with chopped cilantro, lime juice, and salt until you achieve a slightly chunky texture.

Step 7

Once the nachos are ready, generously top them with the homemade guacamole, zesty pico de gallo, and a sprinkle of fresh cilantro for a burst of flavors. Serve the nachos hot and enjoy this delicious meal.