Full of flavor and plant-based goodness, these Tofu Vegan Nachos with Cashew Cheese Sauce are a delectable twist on classic nachos. For a genuinely decadent snack or dinner, the crispy tofu adds a delightful crunch and the creamy cashew cheese sauce ties everything together.
Ingredients: 1 block extra-firm tofu, pressed and cubed. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 1 bag tortilla chips. 1 cup cherry tomatoes, diced. 1/2 cup black beans, drained and rinsed. 1/4 cup sliced black olives. 1/4 cup sliced jalapenos. 1/4 cup chopped fresh cilantro. 1/4 cup diced red onion. 1 avocado, diced. 1/2 cup raw cashews, soaked for 2 hours. 1/4 cup nutritional yeast. 1 tablespoon lemon juice. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 cup water. Salt and pepper to taste.
Instructions: Set oven temperature to 400F 200C. Cubed tofu, olive oil, cumin, chili powder, salt, and pepper should all be combined in a bowl. On a baking sheet, spread out the tofu and bake for 25 to 30 minutes, or until crispy and golden brown. Meanwhile, spread out tortilla chips on a sizable platter. Add cherry tomatoes, diced avocado, red onion, jalapenos, black olives, black beans, and cilantro to the top of the chips. Drain the soaked cashews and add them to a blender along with nutritional yeast, lemon juice, onion and garlic powders, water, salt, and pepper to make the cashew cheese sauce. In order to achieve the desired consistency, add extra water as necessary and blend until smooth and creamy. Over the nachos, drizzle cashew cheese sauce. Take the tofu out of the oven and sprinkle it over the nachos. Enjoy and serve right away!
Prep Time: 15 minutes
Cook Time: 30 minutes
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