Vegan Nachos


So it’s obvious I’m not a vegan, but I do like to play around with vegan recipes from time to time and dairy is a big no-no for my stomach. Yesterday’s football game was the perfect excuse to remake these vegan nachos!


  • Siete Foods grain-free tortilla chips
  • 1 small head of cauliflower (finely chopped)
  • 1/2 c Chopped walnuts
  • Olive oil
  • 1 tbsp Taco seasoning (salt, onion powder, garlic powder, paprika, cumin)
  • Cubed butternut squash
  • 1/4 c Almond milk
  • 1/4 c Nutritional yeast
  • Mashed avocado
  • Black beans
  • Pico de gallo
  • Olives
Cook cauliflower and walnuts in a pan with olive oil on medium heat. Add taco seasoning and continue cooking until cauliflower has softened a bit (about 10 min). Boil butternut squash until soft. Then drain water and add butternut squash to a blender or food processor with salt, garlic powder, almond milk, and nutritional yeast. Blend until smooth and creamy.
Spread out chips on a pan and load up with your butternut squash cheese, cauliflower/walnut “meat”, then throw on avocado, pico de gallo, black beans, and olives!

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