I have been craving loaded nachos for quite some time! My only dilemma was the cheese part. I needed a good nacho cheese that would go well with what I was trying to bring to life in my head. Have you ever tried that “cheese” made with potatoes and carrots? Well I have, and I was not a fan. It wasn’t horrible, but didn’t really taste too much like cheese either. I was super disappointed! I had high hopes for that cheese because I knew people that tried it and they enjoyed it. Realizing that I had wasted a few good potatoes and carrots in the process was also depressing.
FINALLY! I found one! A vegan queso that a friend recommended online. I’m not saying it tastes exactly like queso, but it’s a damn good substitute. Try thinking of it as more of a “dip” (instead of queso) and you won’t be disappointed. These vegan loaded nachos were exactly what I had in mind! Give them a try and let me know what you think in the comments below!
Queso (nacho sauce)
- 1 15 oz can White beans Drained and rinsed- I used cannellini
- 2 cups Vegetable broth
- 1 large jelapeno roughly chopped
- 1 tsp Garlic powder
- 1 tsp Cumin
- 1/3 cup Nutritional yeast
- 2 tbsp Dijon mustard
- 2 heaping tbsp Flour I used all purpose
- 1/2 cup Red bell pepper chopped
- Salt/pepper to taste- not too much!
For the nachos (you can add as much or as little of these ingredients as you want depending on how much you want to make):
- Your favorite tortilla chips
- Fresh diced tomato
- Diced Avocado
- Soy chorizo
- Black beans
- Sliced jalapenos to taste
- Fresh Cilantro for garnish
- Salsa of your choice
- Preheat oven to 375 degrees
- In a medium pot, stir together the beans, broth, jalapeno, and spices. Bring to a boil.
- Reduce heat to a simmer. Stir in the nutritional yeast and dijon. Whisk in the flour and continue to whisk until the sauce begins to thicken. Remove from heat.Add bell pepper.
- Blend until smooth in a blender.
- Once you've assembled your nachos to your liking, drizzle with the cheese sauce and bake for about 10-15 minutes. Enjoy!