Vegan Gameday Nachos
Need a quick and easy vegan-friendly dish for you and your buddies on game day? This recipe will impress even the pickiest of eaters! Easy cheesy cashew sauce sets this dish off on the path to yum, drizzled over the heirloom corn tortilla chips (which are so satisfying) and loaded with all the best toppings!
- Prep Time20 min
- Ready in30 min
Ingredients
- 1 bag Zack’s Mighty Heirloom Corn Tortilla Chips
- 1 jar Core and Rind Cashew Cheesy Sauce
- 3 ripe, organic Equal Exchange avocados, mashed
- 2 organic lemons zested and juiced
- 1 bunch organic cilantro , chopped
- 1 organic white onion, diced
- 1/2 lb. of organic cherry tomatoes cut in half or quartered
- 1(15oz.) can black beans, undrained & heated on stove
- 1/2 tsp. cumin
- 1/2 tsp. smoked paprika
- sea salt and pepper to taste
- 2 Jalapenos, finely sliced
- 1 package soyrizo, cooked according to package instructions
Cooking Instructions
Preheat oven to 300 degrees F.
While oven is preheating cook soyrizo according to package and set aside. Next assemble Avocado mash, set aside,
Add mashed avocado to a bowl medium sized and toss in the juice and zest of one whole lemon, one whole jalapeno (core and seeds removed for less spice, if you want more heat leave seeds and core!) half of your diced onion and half of your diced cilantro, reserving the other portion as a final garnish. Add in cumin, smoked paprika, salt and pepper to taste. Toss together gently and fold in cut cherry tomatoes!
For better coverage, spread a single layer of tortilla chips, then scatter a minimal layer of your cheesy cashew sauce making sure to coat the chips on the edges. Bake in a 300-degree oven until the cheese has heated, then scatter your beans (use a slotted spoon), soyrizo and vegetable toppings over the cheese. feel free to use your favorite toppings or swap out a topping you love, pickled onion is extra tasty!
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