I had nachos for dinner and they were delicious! I highly recommend that you try a big plate yourself sometime soon. These were topped with a delicious vegan nacho cheese sauce from Serious Eats with a few minimal changes to reduce the spice level for my pregnant self. I also added a saute of onions, mushrooms, and black beans, some perfect homemade guacamole, and a touch of salsa. My only regret is that I am too full for dessert.
By far the most time consuming part of these nachos is the sauce. It is well worth the effort. I am giving you the recipe for the nacho cheese sauce and guacamole. What else you want to add is up to you. I do strongly suggest that you heat your tortilla chips in the oven until warm and crispy (350 for 5-7 minutes watching them carefully so they don’t burn). I heated my chips, then piled them on a plate with my toppings. I find if you heat your toppings on the chips the chips get soggy. So, heat chips, pile with stuff, top with vegan nacho cheese and guacamole. Sit and eat in delighted silence.
The Best Vegan Nacho Cheese Sauce
Originally from Serious Eats with some modifications by me.
- 6 tablespoons vegetable shortening
- 1 small onion, thinly sliced
- 2 medium cloves garlic, thinly sliced
- 1/2 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon granulated garlic powder
- 4 ounces russet potato (about 1/2 medium), peeled and thinly sliced
- 4 ounces roasted cashews (about 1 cup)
- 1/2 cup water
- 1/2 cup unsweetened, unflavored nondairy milk
- 1 teaspoon hot sauce (such as Frank’s)
- 1 4 oz can fire roasted green chiles
- Kosher salt to taste
- Melt shortening in a medium skillet over medium heat. Add onion and garlic and cook, stirring, until completely softened but not browned, about 4 minutes. Add cumin, paprika, and garlic powder, Cook, stirring, until fragrant and mixture starts to sizzle, about 1 minute.
- Add potatoes and cashews and cook, stirring, until cashews are lightly toasted, about 2 minutes. Add water and nondairy milk. Bring to a boil, reduce to a bare simmer, and cook, stirring frequently, until potatoes are fully tender, about 10 minutes.
- Transfer mixture to the jar of a high-powered blender. Add hot sauce, 1/2 the green chilies, and a pinch of salt. Start on low speed and slowly increase speed to high. Blend on high speed until completely smooth, about 2 minutes, adding water a few drops at a time as necessary to thin to desired consistency. Season to taste with more salt.
- Add the other half of the chilies and pulse to combine leaving some pieces of chili. If you like your sauce smooth feel free to blend to your heart’s content.
- Cheese sauce can be stored in the refrigerator in a sealed container for up to 1 week. To reheat, microwave in 30 second increments, stirring in between, or reheat in a small pan on the stovetop, stirring constantly, and adding extra water to loosen sauce as necessary.
- 2 large perfectly ripe avocados
- 2 small to medium cloves garlic, finely minced
- 2 TBL red finely minced red or yellow onion
- half a small jalapeno, finely minced, about 1 tsp. (optional)
- 1 TBL minced fresh cilantro (optional)
- 3 TBL minced fresh tomato (optional)
- juice from half a small lime
- salt to taste
- Scoop out the flesh of the avocado and mash in a bowl large enough to give you some room to work.
- After the avocado is mashed to the consistency you desire mix in the rest of the ingredients. Start small with the lime and salt, and add more if you like.
- Try to refrain from eating it all before moving it to the table.
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