These loaded vegan nachos are a new favorite of mine. They are fantastic for any type of party or gathering. Perfect for when you are craving something comforting or want a guilt-free tasty snack/meal!
A little background story
I have been a long time hot sauce enthusiast. I honestly cannot remember a time in my life where I sat down to eat a meal without having a bottle beside my plate. However, for the past several months I have been cutting down on my sodium intake. I quickly realized in order to do this I was going to have to find something a little less sodium-heavy to flavor my meals with. I tried out a couple of brands and finally came across one in particular that won my heart over – Siete Family Foods.
I loved them so much that I figured it would be worth it to reach out to this company and ask them if they’d be kind enough to send me some of their new products to try, and they did! This post is not sponsored, however, I figured it would be pretty cool to come up with something fun and tasty using the chips and hot sauces that they shipped to me, let me tell ya, it was worth it! My husband and I ate the entire plate of nachos in one sitting with no regrets.
A few of my favorites
I received all four of their hot sauces and six of their bags of chips. Just for funsies, I will rate them in order of my personal preference.
- Traditional (mainly because I can douse my meal in this – lol)
- Fuego (wow – amazing!)
- Sal Y Limon
- Sea Salt
The Processes – scroll to the bottom for the full recipe
Loaded Vegan Nachos
This recipe comes in steps. I have separated it into sections for convenience and to make it easier to follow.
Chipotle taco “meat“
- 10 oz packet of tofu crumble – (sub. tempeh, beans, lentils, meat substitute crumble such as Beyond Meat, Gardein, Boca burger, etc.)
- 3 cloves of garlic – chopped
- 1 green pepper – thinly sliced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp oregano
- 1/2 of a lemon – juiced
- 1 tbsp Siete Chipotle hot sauce
- 1 tbsp Siete Traditional hot sauce
- salt & pepper
- 6 tbsp of water
- Heat a nonstick pan on the stove at medium-high temperature.
- Add 2 tbsp of water, garlic, and peppers. Saute for about 4 minutes (if you need to, keep adding a little water in to prevent ingredients from sticking to the pan).
- Add the tofu crumble and cook for 8 minutes. While this is cooking, occasionally stir to ensure nothing sticks to your pan and it is evenly cooked.
- While the crumble is cooking, in a small to medium size bowl, mix together all of the seasonings, the lemon juice, both hot sauces, and remaining water.
- Reduce the heat to low and pour your season mixture onto the cooked crumble. Make sure to evenly mix it into your taco “meat” and cook for about 3-4 minutes and then turn off the oven and place this aside.
Creamy Cashew Cheese
- 1.5 cups raw cashews – soaked for about four hours
- 1/4 cup nutritional yeast
- 1/2 cup unsweetened almond milk
- 1/4 tsp cumin
- 1 tsp turmeric powder
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- salt & pepper
This cashew cheese serves as a multi-purpose cheese for really anything. I use it as a spread on toast, in vegan mac & cheese, in broccoli, as a dip, on burritos, etc. This is why I’ve created an entirely separate blog post dedicated to this recipe. It’s super simple and very easy to make.
Find the recipe here: Creamy Cashew Cheese
Loaded Vegan Nachos
- Prepared chipotle taco “meat”
- Prepared creamy cashew cheese
- One 15.4 oz can of refried beans – (I used Amy’s Vegetarian Traditional, which is also vegan)
- 1 bag of Siete chips (I used the Fuego flavored bag)
- Salsa (pick your favorite brand, I used Mateo’s hot salsa)
- 3-4 romaine leaves – chopped
- Sliced avocado (optional)
- lime (optional)
- Preheat the oven to 350 degrees Fahrenheit.
- Use a cookie sheet style pan and place either a non-stick mat on it or parchment paper.
- Layer your chips onto the pan.
- Evenly spread the refried beans onto the chips (you can heat the refried beans in the microwave for about a minute for this step to be easier).
- Evenly spread the chipotle taco meat, then the cashew cheese, and spoon out your preferred amount of salsa on top.
- Cook in the oven for 8-10 minutes.
- Take them out using an oven mitt, and let cool for a couple of minutes.
- Top with avocado, lime, romaine lettuce, and your favorite Siete hot sauce!
- You can be daring and try to transfer them to a plate, or just eat straight off the pan like the bad-ass you are.
Note: The amazing thing about this recipe is that you can add or take away any item that you want and it will still be just as tasty. You can use any brand of chips, hot sauces, salsa, etc. that you wish, however, I definitely recommend giving this recipe a try in its entirety.