Name: Vegan Nachos with Nut-free Nacho Cheese
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 3 servings
Cuisine: mexican
Ingredients: 1 tsp organic canola oil (or safflower oil); 2 cloves garlic (chopped); 0.5 cup chopped tomato; 0.5 tsp chipotle pepper powder; 0.25 tsp cumin powder; 0.25 tsp salt (1/4 to 1/2 tsp); 15 oz can black beans (drained and rinsed or 1.5 cups cooked black or pinto beans); 2 tbsp water; 1.5 cups non dairy milk; 2 tbsp chickpea flour (or other flour like unbleached white); 1 tbsp cornstarch (or arrowroot starch); 0.5 tsp mustard powder; 0.25 tsp garlic powder (or paste or 1 small clove); 0.5 tsp onion powder; 0.25 tsp chipotle pepper powder; 0.5 tsp smoked paprika (or paprika); 0.25 tsp cumin powder; 1 tbsp pickled jalapenos (or 1 tsp fresh jalapeno); 3 tbsp nutritional yeast; 2 tsp lemon juice (2-3 tsp); 1 tbsp chopped tomato (or chunky salsa); 0.25 tsp turmeric (optional for color); 0.5 tsp salt (or to taste); null null tortilla chips; null null spiced black beans (Recipe Above or Refried Pinto Beans); null null vegan nacho cheese sauce (Recipe Above); null null pico de gallo (or any chunky salsa); null null guacamole (or mashed avocado mixed with lime juice and salt); null null fresh jalapeno slices (or pickled jalapeno slices, cilantro and hot sauce (optional)); null null vegan sour cream ((optional))

Instructions

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1

Heat organic canola oil (1 tsp) in a skillet at medium heat. Add garlic (2 cloves) and cook for 2 minutes. Add the chopped tomato (0.5 cup), chipotle pepper powder (0.5 tsp), cumin powder (0.25 tsp), salt (0.25 tsp), can black beans (15 oz), and water (2 tbsp), cover and cook for 10 minutes. Mash some of the [black beans]. Taste and adjust [salt] and [chipotle pepper powder] to your preference.
2

Blend all ingredients for the nacho cheese sauce: non dairy milk (1.5 cups), chickpea flour (2 tbsp), cornstarch (1 tbsp), mustard powder (0.5 tsp), garlic powder (0.25 tsp), onion powder (0.5 tsp), chipotle pepper powder (0.25 tsp), smoked paprika (0.5 tsp), cumin powder (0.25 tsp), pickled jalapenos (1 tbsp), nutritional yeast (3 tbsp), lemon juice (2 tsp), chopped tomato (1 tbsp), turmeric (0.25 tsp) (optional for color), and salt (0.5 tsp) until smooth. Pour into a skillet at medium heat. Keep stirring and cook for 5 to 6 minutes so the [chickpea flour] gets cooked through. The mixture will thicken to a smooth sauce.
3

Carefully taste. Add more [salt] or [chipotle pepper powder], or [lemon juice] or [vinegar] for sour. Use immediately on nachos.
4

Warm the [tortilla chips] in the oven for 5 minutes.
5

Layer the [tortilla chips], [spiced black beans], [vegan nacho cheese sauce], [pico de gallo], another layer of [tortilla chips], [vegan nacho cheese sauce], [pico de gallo], then [guacamole], [fresh jalapeno slices] and serve. Add a drizzle of [vegan sour cream] (optional).