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Loaded Summer Vegan Nachos
Servings: 4
Vegan Sour Cream
  • 1/2 cup cashews soaked in water for 2-3 hours
  • 1/4 cup water
  • 1 tablespoon apple cider vinegar
  • Juice of 1/2 lime
  • Salt to taste
Loaded Summer Nachos
  • Nacho chips, we used ~4 cups
  • 2 cups cooked black beans
  • 1 chipotle pepper in adobo sauce
  • 1/2 cup water
  • 1/2 jalapeno, deseeded and 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
  1. 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
  2. Line a small tray with the nachos and set aside
  3. Add the black beans, chipotle pepper, and water to a food processor. Pulse until you get a paste-like consistency. Salt, to taste
  4. Scoop the black bean paste evenly onto the nacho chips
  5. Now comes all of our toppings. Add the jalapeƱo, tomato, red onion, avocado, and radish on top
  6. Now drizzle the sour cream onto the nachos, and finish with a splash of lime juice
  7. Finishing touch? add cumin, paprika, and chili powder, to taste. Enjoy!
Recipe Notes

Best when enjoyed immediately