Name: Vegan Loaded Nachos
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Cashews - ½ cup; Aluminum foil - ½ cup; Chunky salsa - 1 cup; Red bell pepper - cored, seeded, and chopped - 1 small; Nutritional yeast - 2 tablespoons; Ground turmeric - ½ teaspoon; Salt - ¼ teaspoon; Tortilla chips - 1 (13 ounce) package; Black bean chili (such as Amy's®) - 1 (15.25 ounce) can; Ripe avocados, peeled and cubed - 2; Chopped fresh cilantro, or to taste - ¼ cup; Lime, juiced - ½; Salt, or to taste - 1 pinch; Pico de gallo - 1 cup; Chopped fresh cilantro, or to taste - 2 tablespoons

Ingredients for - Vegan Loaded Nachos

1. Cashews ½ cup

2. Aluminum foil ½ cup

3. Chunky salsa 1 cup

4. Red bell pepper - cored, seeded, and chopped 1 small

5. Nutritional yeast 2 tablespoons

6. Ground turmeric ½ teaspoon

7. Salt ¼ teaspoon

8. Tortilla chips 1 (13 ounce) package

9. Black bean chili (such as Amy's®) 1 (15.25 ounce) can

10. Ripe avocados, peeled and cubed 2

11. Chopped fresh cilantro, or to taste ¼ cup

12. Lime, juiced ½

13. Salt, or to taste 1 pinch

14. Pico de gallo 1 cup

15. Chopped fresh cilantro, or to taste 2 tablespoons

How to cook deliciously - Vegan Loaded Nachos

1 . Stage

Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.

2 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

3 . Stage

Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.

4 . Stage

Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.

5 . Stage

Bake in the preheated oven until hot, 10 to 15 minutes.

6 . Stage

Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.

7 . Stage

Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.