A few years ago I went to a football game in Pittsburgh. Knowing nothing at all about football, I more or less drank my way through what seemed like a 4 hour ordeal, where 2 groups of men just ran around aggressively trying to hug one another. Let’s just say, I am not one for sport. I was never very athletic growing up, and I don’t understand anything football-related at all — unless of course it’s European football or Soccer as we north americans call it. I may not be into sport, but I sure am into the foods that surround these noisy, testosterone-fueled events.
Like Nachos. Nachos are the best. No seriously, they are actually like the best food. Everyone like nachos; which is great for vegan nachos, because this cheese sauce isn’t trying to be cheese, it’s trying to be that fun gooey cheese sauce from a packed football stadium; which, let’s face it, isn’t, actually, really, cheese at all.
Nachos are such a simple and crowd-pleasing snack, that is totally customizable for any flavour palette. I prefer the traditional Tex Mex style nachos, mainly because I love Mexican-inspired dishes. This dish is the easiest thing to make for a party ever, and no one cares if it only took you 12 minutes to prepare.
- 1 cup potatoes, peeled & diced
- 1 large carrot, peeled and chopped
- ¼ cup water (from boiling carrots) + more if your consistency is too thick
- 2 Tbsp olive oil
- 1 tsp salt + more to taste
- ½ Tbsp lemon juice
- ¼ cup Nutritional yeast
- ¼ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- pinch of cayenne
- Boil the carrots and the potatoes until they are soft, this should take roughly 20 minutes.
- Blend the potatoes and carrots together in a blender until very smooth.
- Add remaining ingredients until the cheese is very smooth, adding more of the reserved water as necessary until desired consistency is reached.
- Season to taste with salt, cayenne and paprika
- Lots of Tortilla Chips
- Vegan nacho cheese sauce (recipe above)
- 2 Tomatoes, diced
- Refried Beans
- Minced vegan meat, ground round
- 2 Green Onions, chopped
- Dollop of vegan sour cream
- Handful Cilantro, finely chopped
- 1 Jalapeño, chopped (optional)
- Guacamole (optional)
- Prepare the vegan Nacho Cheese.
- If you prepared it ahead of time, heat it up in a pot over medium heat stirring frequently.
- Spread out half of the tortilla chips onto a dish or serving tray.
- Add spoonfuls of refried beans to create dollops.
- Sprinkle minced vegan meat on top, and drizzle vegan nacho cheese.
- Add a second layer of nachos, add spoonfuls of refried beans and sprinkle on meat like you did on the first layer, along with a generous amount of cheese.
- Add jalapeños, green onions, and sprinkle of tomatoes.
- Top with cilantro for garnish and a dollop of vegan sour cream, and any remaining ingredients.
Love these nachos!
OMG YUM!
Everything I love!!
For the cheese sauce, how important are the carrots besides the color? I’m allergic to carrots (weird I know). I get different responses depending on how the carrot is cooked. So I’d prefer to leave it out but if it’s important to taste I’m just wondering :).
-new vegan
It does add to the flavour- a hint of sweetness. perhaps you could use another root vegetable in it’s place.
I just made the nacho cheese sauce – it’s incredible! It’s one of the only I’ve seen that doesn’t include nuts and it’s delicious! Thanks! 🙂 Do you have any idea how long it would last in the fridge? I’m sure I’ll have it demolished in no time haha, but I’d love to keep some in the fridge for quick snacks and meals!
[…] The nacho cheese sauce […]
I clicked on the link for “Minced vegan mean, ground round” in the recipe expecting to get a link to a recipe for the minced vegan meat. Instead it brought me to a page on Amazon for a meat substitute called “Neat.” The instructions for preparing the “Neat” product say to add water and 2 eggs! I’m guessing they changed the product on you after you linked to it, or you have a special way of preparing it without the eggs. Could you please clarify? Thanks so much! 🙂
[…] both thought this was pretty good. I used the recipe from the Edgy Veg. I also made a cilantro – jalapeno dip/pesto with cilantro, jalapenos, walnuts and oil. […]