Nachos for a party? Duh, of course!

Nachos for dinner on a Wednesday? Why the heck not?!!

I’m down for some ‘chos anytime!

These babies are layered with so many delicious toppings:

Spicy black bean crumble
Sweet corn
Red onion
Jalapeños
Avocado
Salsa
Vegan cheesy sauce (yep, you read that correctly)
Hot sauce
Scallion
Cilantro
….the gang’s all here!

I’m a little hesitant to say that hubs and I knocked back this entire tray of nachos just the two of us….. but who can blame us?! They were amazing and we were hungry! And look at that luscious cheese sauce, it’s divine!

Ingredients
For the Cheesy Sauce: (inspired by Oh She Glows)
1 1/2 cups peeled and diced potatoes
3/4 cup peeled and diced carrots
1/4 cup cashews, soaked for at least 2 hours
2 Tbsp nutritional yeast
2 Tbsp coconut oil
1 garlic clove, minced
1 Tbsp lemon juice
2-3 Tbsp water (until desired thickness is reached)
dash hot sauce
generous pinch of salt

For the Nachos:
3-4 cups tortilla chips
1 cup black beans, drained and rinsed
1 cup frozen Gardein crumbles
1/2 packet taco seasoning
1/2 small can corn
1/2 red onion, diced
1/2 cup salsa
1 avocado, diced
1-2 dashes hot sauce, if desired
1 scallion, sliced
1 bunch cilantro, de-stemmed

Instructions
For the cheesy sauce: Add potatoes and carrots to a small pot of boiling water and cook until tender, about 6-8 minutes. Strain and add to a food processor, along with the remaining sauce ingredients. Blend until smooth and add water 1 Tbsp at a time until it is the desired consistency: a thick sauce that you can pour. Pour sauce in the pot and simmer on low while assembling the rest of the nachos, stirring frequently.

For the spicy black bean crumble: Add black beans, Gardein crumbles, and taco seasoning to a skillet and cook on medium heat until Gardein crumbles are thoroughly warmed through, stirring occasionally.

To assemble: Preheat oven to 350 degrees. On a baking sheet, spread out a thin layer of tortilla chips. Top evenly with spicy black bean mixture, corn, red onion, salsa, avocado, cheesy sauce and a few dashes hot sauce. Bake for 5-10 minutes, just long enough to warm the chips and make the cheese even ooey-gooier 🙂 Top with scallion and cilantro and serve immediately!

Serves 6 (or 2 if you’re really hungry!)