Vegan Nachos

Ingredients

• 1 tbsp Canola Oil
• 1 can (15 oz) Black Beans
• 4 tsp Taco Seasoning
• ½ cup Raw Cashews
• 1 ¼ cups Oat Milk
• 3 tbsp Nutritional Yeast
• 1 tbsp Tapioca Starch
• 1 tbsp Apple Cider Vinegar
• 1 ½ tsp Paprika
• ½ tsp Garlic Powder
• ⅛ tsp Ground Turmeric
• 12 oz Tortilla Chips
• 2 whole Roma Tomatoes
• 1 whole Jalapeño
• ½ whole Red Onion
• ¼ cup Fresh Cilantro

Instructions

1. Preheat the oven to 400°F. If your cashews are not from a high-powered blender, boil them in water for 10 minutes, then drain and rinse.
2. Heat the canola oil in a skillet over medium heat. Add the black beans and mash about half with the back of a spoon. Stir in the taco seasoning and cook for 3 to 5 minutes until heated through and fragrant. Season with salt and pepper to taste. Remove from heat.
3. Add the cashews, oat milk, nutritional yeast, tapioca starch, apple cider vinegar, paprika, garlic powder, and turmeric to a blender. Blend until completely smooth, scraping the sides as needed.
4. Pour the blended mixture into a small saucepan over medium heat. Stir constantly for 3 to 5 minutes until the sauce thickens and becomes smooth and gooey. If too thick, stir in a splash of oat milk. Season with salt and pepper to taste.
5. Spread half the tortilla chips in a single layer on a large baking sheet. Top with half the seasoned beans and drizzle with half the nacho cheese. Repeat with the remaining chips, beans, and cheese.
6. Bake for 5 to 7 minutes until the chips are lightly toasted and everything is warmed through.
7. Remove from the oven and immediately top with diced tomatoes, jalapeño slices, red onion, and fresh cilantro. Serve right away.