The Best Vegan Nachos Supreme

Serves: 2-3 servings

Ingredients

4 oz. tortilla chips
1½ cups vegan cheese sauce (recipe below)
½ log vegan sausage (like Lightlife Gimme Lean Ground Sausage style), 7 oz or ¾ cup black beans, rinsed and drained
1 garlic clove, crushed
1 tbs. olive oil
½ tsp cumin
¼ tsp. cayenne pepper
½ tsp. salt
3 tbs. vegan sour cream (like Tofutti Sour Supreme cream)
2 tbs. warm water
½ cup prepared pico de gallo
¼ cup guacamole
1 jalapeno, thinly sliced
1 handful cilantro, roughly chopped

Instructions

To make the “chorizo” crumbles, heat garlic clove and olive oil in a frying pan for 5 minutes over medium low heat until slightly softened. Add the vegan sausage and heat on medium high for 10 minutes, breaking up with a spoon. Sausage will be resistant to this; no worries just keep cooking. Add cumin, cayenne pepper, and salt and continue to cook, stirring constantly until “sausage” is evenly browned and crumbles are in small pieces.
For vegan “crema,” blend the vegan sour cream and warm water in the blender until smooth and sour cream is thinned to pourable consistent.
Heat the vegan cheese on the stovetop on low heat about 5 minutes, stirring constantly, until warm. Arrange tortilla chips on a platter or pan, throw the “chorizo” crumbles on top and pour cheese sauce on top. Sprinkle with pico the gallo and jalapeno slices and chopped cilantro. Drizzle with vegan “crema” and pile guacamole on top.

Vegan Cheese Sauce

Serves: Roughly 3 cups

Ingredients

1 large sweet potato (6 oz.) cooked and peeled
½ large Russet potato (3 oz) cooked and peeled
½ cup cashews, salted
¾ cup water
¼ cup olive oil
3 tbs. vegan margarine (like Soy Garden)
1 cup unsweetened almond milk
3 tbs. nutritional yeast
1½ tsp kosher salt
½ tsp garlic
½ tsp Dijon mustard
2 tbs apple cider vinegar or lemon juice
1 large clove garlic, crushed
½ tsp onion powder
½ tsp ground cumin
dash of tumeric

Instructions

Heat cashews in ¼ cup of water in the microwave for 2 minutes until slightly softened. Add the cashews with the cooking water and remaining water, the potatoes, olive oil, margarine and almond milk to a high powered blender (like Vitamix) and blend until smooth, 4-5 minutes. If you don’t have a blender, you can use a food processor, just make sure to pulse as you go to break up the cashews. Add the remaining ingredients and blend for another 2-3 minutes until completely smooth, stopping to scrape down the sides of blender halfway between.
Store in an airtight container. Keeps for 3 days to a week. If using later, upon reheating add a tablespoon of water to thin slightly (mixture thickens upon cooling).
*To cook potatoes, peel and cube. Throw in a microwave safe bowl with 2 tbs water and microwave covered for 5-6 minutes on high, stopping half way between to stir. Cool slightly before proceeding with recipe.

From vegetarianfoodlab.com