Crispy nachos topped with an jalapeno vegan queso, mushroom "beef", salsa, lime sour cream, cilantro and green onions. You know what that means right? It's time for a nacho party! ?
Course Main Course
Cuisine Vegan
Total Time 30 minutesminutes
Author Two Market Girls
Ingredients
350gnacho chips
100mLsalsa
80gpickled jalapenodiced
20gcilantrochopped
30ggreen onionssliced
Mushroom Crumble
1tbspvegan butter
200gdiced mushrooms
85gwhite oniondiced
20ggarlicminced
1tbspsmoked paprika
1tbspcumin
1tsphot chili powder
1limejuiced
Nacho Cheese Sauce
110gvegan cream cheese
227gvegan cheddar cheese shreds
90mLnon-dairy milk
90mLpickled jalapeno brine
Cilantro Lime Sour Cream
160gblock tofu
30mLnon-dairy milk
30mLapple cider vinegar
20gcilantrofinely minced
1limejuiced
Instructions
Preheat oven to 375F.
To make the mushroom crumble, add butter to a large pan. Once melted add the onion and cook with a lid on for 2-3 minutes or until translucent. Add the mushrooms and garlic and sprinkle with smoked paprika, cumin and hot chili powder. Stir and cook with the lid on for 4-5 minutes. Stir until the mushrooms are tender. Remove from the heat and squeeze the lime juice over top. Set aside.
To make the nacho cheese sauce, add all the ingredients to a pot over medium heat and stir until the cheese is melt-y and one consistency. If the sauce it too thick add a bit more milk. You want to make sure the sauce is pour-able.
On a lined sheet pan spread out a layer of nachos. Top with half the nacho cheese, mushroom crumble and salsa over the nachos - then repeat for a second layer. Bake in the preheated oven for 8-12 minutes.
While the nachos bake, prepare the cilantro lime sour cream. To a blender combine tofu, non-dairy milk, apple cider vinegar, cilantro and lime juice. Pour sour cream into a squeeze bottle and set aside.
Once the nachos have baked, drizzle with sour cream and top with pickled jalapeno, cilantro and green onions. Serve warm.