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Plant-Based Vegan Nachos with Chipotle Cashew Cheese

Utilizing my creamy Chipotle Cashew Cheese, crunchy veggie chips, and avocado this dish is a definite crowd-pleaser that is also healthy and balanced.
Total Time 10 minutes
Servings 4

Ingredients

  • 1 Bag Brad's Cheddar Veggie Chips
  • 1 Bag Brad's Kale Veggie Chips
  • 1 Cup Gardein Beefless Ground
  • 2/3 Avocado (1/2 Cup)
  • 1/2 Cup Organic Canned Corn
  • 3/4 Cup Organic Canned Black Beans
  • 1 Red Bell Pepper, Roasted and Diced
  • 4 Servings Chipotle Cashew Cheese (see notes)

Instructions

  1. Prepare the cashew cheese (see link to recipe in notes).
  2. Heat up your Gardein Beefless Ground or other vegan protein of choice.
  3. Compile 4 individual nacho plates. Each will use 1/4 bag of Brad's Cheddar Veggie Chips, 1/4 bag of Brad's Kale Veggie Chips, 1/4 of a roasted and diced red bell pepper, 1/4 cup of Gardein Beefless Ground, 2 tbsp corn, 3 tbsp of black beans, 2 tbsp of avocado, and 1 serving of cashew cheese.
  4. Enjoy as a snack, appetizer, or light meal!

Notes

Nutrition Facts (Per Serving)

  • Calories: 336
  • Fat: 16g
  • Carbs: 36g
  • Sugar: 7g
  • Protein: 17g