Perfect summer days call for these perfect Loaded Summer Vegan Nachos. We were feeling for some delicious appetizers to share with friends and family during those summer get togethers. Nachos with homemade cashew sour cream and fresh veggies sounded like a winner.
We are switching up the traditional sour cream, by making this delicious plant-based cashew sour cream. How many of you have had or even heard of cashew sour cream? It’s the perfect vegan friendly alternative that will add that creamy flavor, plus healthy fats and fiber.
We whipped these up with some jalapeño, red onion, and avocado. There’s also a spicy kick from the chipotle peppers, which we blended with black beans. Black beans are one of our favorite plant-based proteins and also add fiber, B vitamins, potassium, iron, and other minerals.
Enough with the chit chat, let’s get these Loaded Summer Vegan Nachos started.
Let’s start by making our sour cream. Once the cashews are soaked, drain the water, rinse off the cashews, and blend with fresh water, apple cider vinegar, and lime juice. Add salt, to taste, and set aside. Line a small tray with the nachos and set aside. Add the black beans, chipotle pepper, and water to a food processor. Pulse until you get a paste-like consistency. Salt, to taste
Scoop the black bean paste evenly onto the nacho chips. Now comes all of our toppings. Add the jalapeño, tomato, red onion, avocado, and radish on top. Then drizzle the sour cream onto the nachos, and finish with a splash of lime juice. Finishing touch? Add cumin, paprika, and chili powder, to taste. Enjoy!
Nachos just got a gorgeous, plant-based makeover with these Loaded Summer Vegan Nachos! We’re thinking this is a great appetizer to bring to that next cookout. What types of veggies do you like to add to your nachos? What other healthy swaps do you make for your nachos? Drop us some thoughts below!
- 1/2 cup cashews, soaked in water for 2-3 hours
- 1/4c water
- 1 tablespoon apple cider vinegar
- Juice of 1/2 lime
- Salt, to taste
- Nacho chips (we used ~4 cups)
- 2 cups black beans, cooked
- 1 chipotle pepper, in adobo sauce
- 1/2 cup water
- 1/2 jalapeno, sliced
- 1 cup tomato, cubed
- 1/4 red onion, sliced
- 1/2 small avocado, sliced
- 1 radish, thinly sliced
- Juice of 1/2 lime
- Cumin, paprika, and chili powder, to taste
- Let's start by making our sour cream. Once the cashews are soaked, drain the water, rinse off the cashews, and blend with fresh water, apple cider vinegar, and lime juice. Add salt, to taste, and set aside
- Line a small tray with the nachos and set aside
- Add the black beans, chipotle pepper, and water to a food processor. Pulse until you get a paste-like consistency. Salt, to taste
- Scoop the black bean paste evenly onto the nacho chips
- Now comes all of our toppings. Add the jalapeño, tomato, red onion, avocado, and radish on top
- Now drizzle the sour cream onto the nachos, and finish with a splash of lime juice
- Finishing touch? add cumin, paprika, and chili powder, to taste. Enjoy!
- Best when enjoyed immediately
Patrick
June 28, 2017 at 8:11 pm (1 year ago)Is there a good substitution that y’all would recommend for the apple cider? I tried apple juice yesterday (unfortunately not a lot of cider around during this season!) and it was great, but if there’s something that might work better, I’ll be sure to give it a try!
Wendy
June 29, 2017 at 8:12 pm (1 year ago)Hey! Just want to clarify that it’s apple cider vinegar vs apple cider. That was a key missing word LOL Hope this helps!
Jennifer
July 10, 2017 at 10:04 pm (1 year ago)Do you use raw cashews for this?
Wendy
July 11, 2017 at 1:26 pm (1 year ago)yep! roasted works too though