Name: Loaded Vegan Nachos
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 0.5 head cauliflower (chopped into florets); 1 tsp olive oil; 0.5 tsp ground turmeric; 0.5 tsp smoked paprika; null null sea salt flakes (to taste); 5.3 oz tortilla chips; 1.5 cups cooked black beans; 3.5 oz cherry tomatoes (finely chopped); 1 null avocado (mashed); 0.33 cup soy yogurt; 0.33 cup pickled onions; 0.5 cup cilantro (finely chopped); 1 null jalapeño (sliced); 1 null lime (cut into wedges); 0.25 cup raw cashews; 0.33 cup nutritional yeast; 1 tsp onion powder; 1 tsp garlic powder; 0.125 tsp chili powder; 1 tsp dijon mustard; 0.25 tsp sea salt flakes; 2 tsp lemon juice; 2 tbsp tapioca flour; 2.6 oz roasted red bell pepper; 1.5 cups soy milk

Instructions

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1

Preheat the oven to 180C (350F).
2

To a large baking tray lined with parchment paper, add the cauliflower (0.5 head), olive oil (1 tsp), ground turmeric (0.5 tsp), smoked paprika (0.5 tsp), and a pinch of [sea salt flakes]. Mix to combine, ensuring all the [cauliflower] is coated with spices. Bake for 20 minutes on the middle rack of the oven.
3

Top the [cauliflower] with the tortilla chips (5.3 oz) and cooked black beans (1.5 cups), and bake for a further 7 minutes.
4

Prepare the Cheesy Queso Sauce: Soak the raw cashews (0.25 cup) in hot water for 30 minutes, then drain. Blend the soaked [cashews], nutritional yeast (0.33 cup), onion powder (1 tsp), garlic powder (1 tsp), chili powder (0.125 tsp), dijon mustard (1 tsp), sea salt flakes (0.25 tsp), lemon juice (2 tsp), tapioca flour (2 tbsp), roasted red bell pepper (2.6 oz), and soy milk (1.5 cups) until smooth.
5

Transfer the sauce to a small pot on medium heat, bring to a soft boil, and cook until thickened for a couple of minutes, stirring constantly.
6

Top the [nachos] with the Cheesy Queso Sauce, cherry tomatoes (3.5 oz), avocado (1), soy yogurt (0.33 cup), pickled onions (0.33 cup), cilantro (0.5 cup), jalapeño (1), and lime (1) wedges. I like to do little dollops of the toppings all over the nacho base and keep extra sauce for dipping in case the lower layer needs more.