Vegan Sheet Pan Nachos

Because cheese tried to “kill” me, Im now dairy free (well, 99.9%). While on the hunt for practical vegan recipes that don’t taste like poo, I landed on Karissa’s page; Karissa’s Vegan Kitchen…it loaded with some yummy vegan recipes and like myself she is not 100% vegan but def is mostly plant based and I really love that about her. So if you are looking for healthier recipes, def head over to her page and try them!

Ingredients

• 10-12 oz bag of tortilla chips
• 1½ cup shredded vegan cheddar
• 1 can black beans – drained and rinsed
• 1 can corn – drained and rinsed
• 1 pack taco seasoning
• 2 tsp oil

Optional Toppings

• 2 tomatoes – chopped
• 1/2 red onion – chopped
• 1-2 jalapenos – sliced
• parsley or cilantro
• vegan sour cream *see recipe
• vegan nacho cheese sauce *see recipe
• Pre-heat oven to 400 degrees Fahrenheit.
• Spread the tortillas out on a large baking sheet.
• Sprinkle with shredded cheese.
• In a bowl, mix together the black beans, corn, taco seasoning and oil.
• Spread the black beans and corn out over the chips and cheese.
• Bake for 8-10 minutes, or until the cheese is melted.
• Add on the toppings of your choice!
• Enjoy warm!

Vegan Nacho Cheese

Ingredients

• 1¼ cup potatoes – peeled and cubed
• 2/3 cup carrots – peeled and cubed
• 1¼ cup plant based milk – plain, unsweetened
• 1/4 cup nutritional yeast
• 1 tablespoon lime juice
• 1 tablespoon tomato paste
• 3 teaspoons cornstarch – or arrowroot powder
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt – or more to taste
• 1/8 teaspoon cayenne pepper – optional, for extra spice
• Add potatoes and carrots to a pot of water. Bring to a boil, and let boil for 10 minutes, or until potatoes and carrots are soft. Strain and add to a blender.
• Add all remaining ingredients to the blender and blend until super creamy and smooth.
• Pour the nacho cheese into a pot and heat on medium-low heat until it starts to bubble. This will activate the cornstarch and help thicken the nacho cheese.
• Serve warm with your favorite chips!

Homemade Vegan Sour Cream

Ingredients

• 1 cup raw unsalted cashews, soaked and drained*
• 3/4 cup water
• 2 tbsp lemon juice
• 1 tsp apple cider vinegar
• pinch of salt

Instructions

• To soak the cashews, you can either soak in water for at least 4 hours in the fridge OR boil some water and pour over cashews and soak for 45 minutes (covered.)
• Drain the cashews. Blend all ingredients together until smooth.

Recipes on this post can be found at https://www.karissasvegankitchen.com