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Loaded Vegan Nachos


For the Vegan Cheese Sauce

2 1/4 cups small cauliflower florets

1/2 small onion, chopped

1/2 cup vegetable broth (water may be used)

1/2 tablespoon pure olive oil

1/2 tablespoon lemon juice

1/4 cup nutritional yeast

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/8 teaspoon turmeric

Salt, to taste (start with 1/2 teaspoon and go from there)

For the Loaded Nachos

Corn tortilla chips

1 cup canned pinto beans, rinsed and drained

1 cup frozen corn, thawed and drained

1 large tomato, chopped

2 green onions, chopped

1/4 cup sliced black olives


For the Vegan Cheese Sauce

Place cauliflower, onion, and broth into a medium sauce pan and bring to a boil.

Reduce heat to a simmer and cover pot with a lid. Allow cauliflower to steam until very tender. (about 15 minutes) Drain, reserving the cooking liquid.

In a blender place cauliflower, onion, 1/4 cup of the reserved broth, olive oil, and lemon juice and process until fairly smooth, scraping down the sides of the blender as needed. (Be careful–hot foods can “erupt” in a blender)

Add the nutritional yeast, garlic powder, smoked paprika, turmeric, and salt to the blender and continue processing until completely smooth. Blend in a bit more of the broth if necessary, to achieve your desired cheese sauce thickness.

For the Loaded Nachos

Place a layer of tortilla chips on a plate, then sprinkle with pinto beans, corn, tomatoes, green onions, and black olives, then drizzle with cheese sauce.

Repeat with a second layer of tortilla chips, another layer of toppings, and more cheese sauce.

*Add extra toppings such as guacamole, salsa, vegan sour cream, and jalapenos as desired.

Serves 2