Vegan Loaded Nachos with Chile Cashew Cheese

Happy Monday y’all!

Today we’re going to talk FOOTBALL FOOD. Because even if you’re not a huge football fan (I feel ya), I’m sure you’re still a big fan of game day eats 😉

Like many of you out there, I’m sure, on Sundays (and Monday nights) the TV is on from 1-7 pm in my house, thanks to my husband’s obsession with football (and the Buffalo Bills). I’ll be in and out, watching parts of the games with him— mostly to keep tabs on my current fantasy players—but my real love is making the FOOD to eat during the games. Big surprise, right?

 

Vegan Loaded Nachos with Chile Cashew Cheese {vegan, gluten free} // pumpkinandpeanutbutter.com

 

This weekend, I attempted a football treat that I’ve honestly never made before: NACHOS! I think I’ve told you guys before, but I’ve never liked cheese— like, even as a child (literally, I peeled it off my pizza since the age of 5. strange, right?)—- so nachos never appealed to me in the slightest. But one thing I do love is cashew cheese! It has that perfectly rich, creamy taste without any of that super strong cheesy flavor that I’m not so much a fan of.

I loveee putting clumpy cashew cheese on pizzas, like this crispy kale pesto pizza and this mushroom potato tomato white pizza. But this time I made it EVEN better with some spicy, tangy green chiles. Perfect for a big ol’ plate of messy, creamy, spicy nachos— vegan nachos, to be exact!

YOU GUYS. It is incredible! I swear, Nate and I were licking the bowl clean it was so addicting. And to make it even better, this chile cashew cheese takes all of 3 minutes to whip it up. Literally, magical stuff, I tell you.

And to make your life EVEN easier, I used this super fresh, natural GOODFOODS Tableside Chunky Guacamole to top off my loaded nachos. As much as I love homemade guacamole, sometimes avocados are just too darn expensive, or aren’t ripe exactly when I want them. That’s where GOODFOODS comes into play. Their ingredients are as follow: hass avocados, tomatoes, salt, red onions, cilantro lime juice, jalapeños, and garlic. That’s it! Pretty fantastic right?? Definitely my go-to brand when I’m in an avocado crunch.

 

Vegan Loaded Nachos with Chile Cashew Cheese {vegan, gluten free} // pumpkinandpeanutbutter.com

Vegan Loaded Nachos with Chile Cashew Cheese {vegan, gluten free} // pumpkinandpeanutbutter.com

 

GOODFOODS also makes a variety of flavored gaucamoles, beside their traditional chunky kind, like Southwest Guacamole and Spicy Tomatillo Guacamole. My favorite is the Pineapple Poblano Guacamole— which I know would also pair perfectly with these fish tacos or these loaded burrito bowl potato skins. It’s so fresh and tangy, with just a twinge of sweetness!

I found both of these flavors of guacamole at my local Target and in bulk at Costco. Definitely check them out the next time you’re looking for some fresh and easy game day eats! Click here to find a store location near you.

Hope you all have a wonderful Monday, and if you need a pick-me-up at the end of the day— because, let’s face it, most Mondays do— throw together these 15 minute vegan nachos for the best ending a day could have 🙂

PS Did you enter last weeks huge GIVEAWAY yet?!?

 

Vegan Loaded Nachos with Chile Cashew Cheese {vegan, gluten free} // pumpkinandpeanutbutter.com

Vegan Loaded Nachos with Chile Cashew Cheese

Serves 4-6
Prep time 15 minutes
Cook time 3 minutes
Total time 18 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer

Ingredients

  • corn tortilla chips, of choice
  • 1 cup black beans
  • 1/2 cup fresh diced tomatoes
  • 1/2 cup salsa of choice
  • 1 jalapeno, sliced (optional)
  • 1/4 cup sliced green onion
  • 1 container GOODFOODS Chunky Guacamole

for the chile cashew cheese

  • 1/2 cup cashews, soaked in water over night (or at least 2 hours)
  • 4 oz green chiles
  • 2-3 tablespoons water
  • 1 teaspoon chili powder
  • 1 tablespoon lime juice
  • salt, to taste

Directions

for the chile cashew cheese
Step 1
Place all cashew cheese ingredients into a high speed blender and puree until smooth: soaked cashews, green chiles, chili powder, lime juice, water, and salt. Set aside.
Step 2
Preheat oven to 350 degrees. Spread tortilla chips over a baking sheet and bake for 3-4 minutes, or until warm and crispy. Place warm tortilla chips on a large plate. Top with cashew cheese, black beans, tomatoes, salsa, jalapeños, guacamole, and green onions. Dig in!

Vegan Loaded Nachos with Chile Cashew Cheese {vegan, gluten free} // pumpkinandpeanutbutter.com

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

2 Comments

  1. It’s the same way at our house – the husband has all the games on Sunday and I kinda pop in and out. I like football to an extent – but it’s the food I love! These nachos sound SOO good!

Comments are closed.