Tofu Vegan Nachos with Cashew Cheese Sauce
 
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Beautiful vegan nachos with tofu taco meat and a creamy nacho cashew cheese sauce. Everyone will love these loaded nachos for their next favorite appetizer!
Author:
Recipe type: Vegan, Gluten Free, Grain Free
Serves: 8
Ingredients
  • For the cashew cheese sauce:
  • 2 cups cashews, soaked for 2 hours and drained
  • 2 garlic cloves
  • 2-3 tablespoons nutritional yeast
  • 1 ¼ cup water, plus more to thin if necessary
  • 3/4 -1 teaspoon salt
  • ¼ teaspoon turmeric (for color)
  • ¼ teaspoon dry mustard
  • For the tofu:
  • 1 teaspoon olive oil
  • 1 package extra firm Nasoya tofu
  • 1 ½ teaspoons chili powder
  • ¾ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • For the nachos:
  • 8 servings your favorite tortilla chips (about 8 cups of tortilla chips)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 red pepper, diced
  • 1 white onion, diced
  • To garnish:
  • ½ cup your favorite salsa
  • 1 avocado, sliced or diced
  • 1 jalapeno, sliced
  • Cilantro to garnish
  • Hot sauce, for drizzling
Instructions
  1. To make the cashew cheese sauce: Make sure you soak the cashews in 4 cups of water for at least 2 hours, otherwise you can place them large bowl, then add 4 cups boiling water and let the cashews soak in the hot water for approximately 45 minutes-1 hour to speed up the process. Once ready to make the sauce add drained cashews, garlic, nutritional yeast, water, turmeric, dry mustard and salt to a high powered blender. Blend until a thick sauce comes together, adding a tablespoon or two more of water, if necessary to help blend. Set aside.
  2. Place a large skillet over medium high heat, add olive oil. Once is hot, use your hands to crumble tofu and add to the pan. Sprinkle the spices and salt and pepper. Cook for 5 minutes, stirring frequently. Taste and add more salt and pepper, if necessary.
  3. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Add chips and spread out evenly. Sprinkle tofu, black beans, red bell pepper, onions evenly over the chips. Drizzle chips with the cashew cheese sauce. Bake for 10-15 minutes. Remove from oven and garnish with avocado, salsa, jalapeno, cilantro and hot sauce if desired. Serves 8 for an appetizer. Enjoy!
Recipe by Ambitious Kitchen at https://www.ambitiouskitchen.com/tofu-vegan-nachos-with-cashew-cheese-sauce/