Vegan Nachos with Sriracha Chili Cheese Sauce
These vegan nachos with a sriracha chili cheese sauce will be your new favorite appetizer! The nachos are so easy to make, and are paired with a spicy cheese sauce made with Lee Kum Kee Sriracha Chili Sauce. There is nothing better than these loaded nachos paired with the fiery, tangy flavour from the vegan cheese sauce!
Ingredients
- 3 tbsp avocado or olive oil, to drizzle in pan
- 1 pack vegan veggie ground meat (340 g package)
- salt and pepper, to taste
- 1/2 can black beans (1/2 of a 540 ml can, can use whole can if you prefer to add more beans)
- 1/2 can can of whole kernel corn (1/2 of a 341 ml can, can use whole can if desired)
- 1 can pitted sliced black olives (398 ml can)
- 1 medium red bell pepper, diced
- 3 whole green onions, diced
- 1 350 g bag tortilla chips
- Vegan cheese, to top
- Oregano, to top your nachos
Sriracha Chili Cheese Sauce
- 1 cup cashews, boiled and drained
- 1 clove garlic
- 3 tbsp nutritional yeast
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/2 cup warm water
- Salt and pepper, to taste
- 3 tbsp Lee Kum Kee Sriracha Chili Sauce
- 1/4 cup shredded vegan cheese
Instructions
- Line a medium-sized tray with parchment paper and set aside.
- Heat a medium-sized pan with avocado or olive oil on medium heat. Empty your packet of veggie ground into the pan and break up into small pieces with a silicone spatula. Add in salt and pepper and cook for about 5 minutes or until browned. Set aside.
- Boil 1 cup of water with 1 cup of cashews for 10 minutes. Set aside.
- Rinse and drain your cans of black beans, corn, and olives and set aside in separate bowls.
- In a blender, add in your boiled and drained cashews along with remaining Sriracha Chili Cheese Sauce ingredients and blend until creamy. Place your sriracha chili cheese sauce in a small bowl and set aside.
- Take your parchment-lined tray, and spread out your tortilla chips in an even layer. Top tortilla chips with ground meat, black beans, corn, olives, peppers, and cheese. Top with some dried oregano, then place in the oven on broil for 2-5 minutes. Remove from the oven when the cheese melts and tortilla chips start to brown.
- Top with diced green onions before serving. Option to spread dollops of the Sriracha Chili Cheese Sauce over the nachos before enjoying, or leave aside in a bowl for dipping.