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
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!

2 Comments Add yours

  1. Laura says:

    Love the idea of substituting the cauliflower for meat – I’m doing just that today with a pie, fingers crossed it works as well for me!


  2. Mackenzie says:

    yes!! Vegan nachos are my favorite. I took them to a superbowl party one time and they may have been more popular than regular nachos 😉


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