Join our newsletter and get a free copy of our 7 days of smoothies ebook

Loaded Summer Vegan Nachos

Perfect summer days call for perfect Loaded Summer Vegan Nachos. We were feeling for some delicious appetizers to share with friends and family during those summer get togethers. Keeping it light and healthy with homemade cashew sour cream and fresh veggies, and we’ve got ourselves a winner. 

Loaded Summer Vegan Nachos Regular sour cream is often loaded with unhealthy fats. When we consume too much of these saturated fats, they can contribute to increased risk of chronic diseases such as heart disease. We are switching it up by making this delicious cashew sour cream. How many of you have had or even heard of cashew sour cream? It’s the perfect vegan friendly alternative that will add that creamy flavor, plus healthy fats and fiber.

Loaded Summer Vegan Nachos

These nachos kill the nacho game thanks to the freshness of our herbs and vegetables. We whipped these up with some jalapeño, red onion, and avocado. The final protein touches come from black beans spiced with chipotle peppers. Black beans are one of our favorite plant-based proteins and also add fiber, B vitamins, potassium, iron, and other minerals.

Enough with the chit chat, let’s get these Loaded Summer Vegan Nachos started. First, let’s make our sour cream. Soak the cashews for 2-3 hours in water. Once the cashews are soaked, drain the water, and blend them with fresh water, apple cider vinegar, and lime juice. Add salt, to taste, and place in the fridge in an air-tight container, so it can firm up a bit. Now onto our nachos. Line a tray with the nachos and set aside. Add the avocado and juice of 1 lime to a food processor and pulse, until you get a smooth consistency and add this onto the nachos.

Loaded Summer Vegan Nachos

Next add 1/2 of the black beans to the food processor with the chipotle peppers and 1 tablespoon of water. Pulse until you get a paste-like consistency and add this onto the nachos as well. Now comes all of our colorful toppings. Add the rest of the black beans, jalapeño, tomato, cilantro, and red onion. Get your vegan sour cream from the fridge, and drizzle 2-3 tablespoons on top. Store the rest in the fridge for up to 1 week (you can enjoy with vegetables, baked potato, or as a dip!) Now for the finishing touch…add cumin, paprika, and chili powder, to taste. Enjoy!

Loaded Summer Vegan Nachos

Your nachos just got a gorgeous, plant-based makeover with these Loaded Summer Vegan Nachos! We’re thinking this is a great appetizer to bring to that next cookout. What types of veggies do you like to add to your nachos? What other healthy swaps do you make for your nachos? Drop us some thoughts below! 

Loaded Summer Vegan Nachos
Serves 4
Print
Vegan Sour Cream
  1. 1 cup cashews, soaked in water for 2-3 hours
  2. 1/2c water
  3. 2 tablespoons apple cider vinegar
  4. Juice of 1 lime
  5. Salt, to taste
Loaded Summer Nachos
  1. 4 cups nacho chips
  2. 1 small avocado
  3. 1 lime
  4. 2 cups black beans, cooked
  5. 2 chipotle peppers in adobo sauce
  6. 1/2 jalapeno, deseeded & chopped
  7. 1 medium tomato, cubed
  8. 1/4 cup cilantro, chopped
  9. 1/2 red onion, chopped
  10. Cumin, paprika, and chili powder, to taste
Instructions
  1. Let's start by making our sour cream. Once the cashews are soaked, drain the water, and blend them with fresh water, apple cider vinegar, and lime juice. Add salt, to taste, and place in the fridge in an air-tight container for a few hours, so it can firm up a bit
  2. Now onto our nachos. Line a tray with the nachos and set aside
  3. Add the avocado and juice of 1 lime to a food processor and pulse, until you get a smooth consistency. Add this onto the nachos
  4. Next add 1/2 of the black beans to the food processor with the chipotle peppers and 1 tablespoon of water. Pulse until you get a paste-like consistency. Add this onto the nachos as well
  5. Now comes all of our toppings. Add the rest of the black beans, jalapeño, tomato, cilantro, and red onion
  6. Get your vegan sour cream from the fridge, and drizzle 2-3 tablespoons on top. Store the rest in the fridge for up to 1 week
  7. Then for the finishing touch...add cumin, paprika, and chili powder, to taste. Enjoy!
Notes
  1. Best when enjoyed immediately
Food Heaven Made Easy http://www.foodheavenmadeeasy.com/
Spread the word
Share on Facebook29Share on Google+0Tweet about this on TwitterPin on Pinterest59Share on Tumblr0Email this to someone

4 Comments on Loaded Summer Vegan Nachos

  1. Patrick
    June 28, 2017 at 8:11 pm (3 months ago)

    Is there a good substitution that y’all would recommend for the apple cider? I tried apple juice yesterday (unfortunately not a lot of cider around during this season!) and it was great, but if there’s something that might work better, I’ll be sure to give it a try!

    Reply
    • Wendy
      Wendy
      June 29, 2017 at 8:12 pm (3 months ago)

      Hey! Just want to clarify that it’s apple cider vinegar vs apple cider. That was a key missing word LOL Hope this helps!

      Reply
  2. Jennifer
    July 10, 2017 at 10:04 pm (2 months ago)

    Do you use raw cashews for this?

    Reply
    • Wendy
      Wendy
      July 11, 2017 at 1:26 pm (2 months ago)

      yep! roasted works too though

      Reply

Leave a Reply

12345

Get our exclusive e-book with our 7 all-time favorite smoothie recipes

Satyajeet Biswas