-Vegan Game Day Nachos-

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There is something about football season that screams nachos to me, anyone else? But lets be real, I am always down for some tasty nachos. I mean chips with loaded toppings, what’s not to love?

My 9-year-old claimed he could eat these vegan game day nachos every day for dinner, that’s going a bit far. But they are super tasty. My 6-year-old in his 6-year-old fashion took one look at it and exclaimed, ewww I am not eating that. His version of nachos is some chips with some vegan cheese melted on top. Sound familar for anyone else?

I am a lover of all thing Mexican food. It just gets me. Carbs on carbs are right up my alley. This was a fun meal to eat because we didn’t even dirty any plates. We just hovered around the pan and devoured them saying mmm between bites. Less dishes make me a happy Mama.

What I love about these nachos is the sauce that’s on them…. oh man it’s SO good. I took a sauce a recipe for elote (the Mexican corn) tweaked it a bit and put it on the nachos. Do not skip this step, it’s crucial in blending all the flavors together.

I used a simple guacamole, but you could totally use your favorite recipe.

I also made a vegan nacho cheese sauce, this isn’t 100% necessary, you could use vegan shredded cheese and that would make this process even quicker. But if you like to make everything from scratch make the cheese.

What do you need to make these delicious Vegan Game Day Nachos?

• Black beans
• Chili, canned vegan
• chili powder, salt, cumin, oregano, garlic powder, onion powder
• vegan mayo
• vegan sour cream
• garlic
• corn, canned
• olives
• onions
• Vegan Cheese or homemade ( potatoes, carrots, cashews, lemon juice, nutritional yeast, plant milk, garlic powder, onion powder, cumin, smoked paprika, salt, green chilis)
• avocados
• Tortilla chips

How do you make it?

Start by Preheat your oven to 400 degrees, grease a sheet pan and set aside. I just use a large cookie sheet like this.

Now you’ll want to make your sauce mixture by taking a small bowl and mixing all your vegan mayo, vegan sour cream (if you don’t have vegan sour cream you could use cashew cream),chili powder and stir, set aside.

Let’s make the bean mixture. Take your black beans and rinse and drain them in a colander, then add the canned corn. Move those to a medium-size bowl and add the can of chili, and all the seasonings and stir. Now set aside.

Now you can either make this “nacho” cheese sauce or you can just use your favorite shredded vegan cheese. If you choose to make the nacho cheese here’s how: boil your potatoes, carrots, and cashews. Boil that until soft (10-15 minutes) drain once cooked. Take a high-speed blender and mix the remaining ingredients, plus the cooked vegetables and blend until smooth.

Now take your greased pan layer it with your favorite tortilla chips. Now add your bean mixture evenly over the chips and nacho “cheese” or cheese shreds. Cook in the oven for 7-10 minutes.

While that is cooking make your guacamole. Take your avocado, remove the skin and put the remaining avocado into a small bowl. Add the salt, onion and garlic powder. Take a pastry cutter and smash your avocados until smooth, stir and set aside.

Once the nachos are done cooking you can add your guacamole and drizzle or mix your cream topping. Serve and enjoy.

You can add additional things like cilantro or jalapenos if you like.

<3 Courtney

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