fbpx

Cheesy vegan nachos topped with nuggets and salsa

Crunchy nachos topped with a warm creamy vegan cheese sauce, crunchy Chia Nuggets and fresh avocado, onions and chili.

CategoryDifficultyBeginner
Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients
 ½ red onion, finely chopped
 1 large avocado, diced
 2 tbsp lime juice
 1 green chilli, thinly sliced
For the Vegan Cheese Sauce
 2 tbsp coconut oil
 2 tsp cornflour
 ½ cup almond milk
 ½ cup coconut cream
 1 tbsp nutritional yeast
 75 g vegan cheddar-flavoured cheese, grated
 Pinch ground turmeric
 Salt and pepper
To Serve
 200 g corn chips
 8 lime wedges

Method

Method
1

Preheat the oven to 180 °C. Arrange the nuggets on a lined tray and bake until crispy, about 15 minutes. Cut into bite-size chunks. Stir the onion, avocado, lime juice and chilli together and season it to taste. Refrigerate until needed.

For the Vegan Cheese Sauce:
2

Heat the coconut oil in a small saucepan over medium heat until melted; add the cornflour and cook for 30 seconds. Whisk in the almond milk and coconut cream and simmer for 2 minutes. Remove the sauce from the heat, whisk in the nutritional yeast, grated vegan cheese and turmeric. Whisk until all of the cheese has melted. Return it to low heat, if necessary. Season to taste and keep warm.

To Serve:
3

Drizzle the warm cheese sauce over each portion of nachos. Scatter some of the Fry’s Rice Protein and Chia Nugget pieces on top and finish it off with a portion of salsa. Serve the nachos with the lime wedges on the side.

4

TIP: Replace the almond milk with your preferred plant based milk such as rice milk, soy milk or coconut milk.

5

TIP: Cheddar-flavoured and mozzarella-flavoured vegan cheese is available at selected supermarkets and health stores. (Pick n Pay and Checkers)

6

TIP: The turmeric is not essential but does add a great yellow colour to the sauce. When left out, the flavour will not be affected but the colour of the sauce will just be more pale in colour.

Ingredients

Ingredients
 ½ red onion, finely chopped
 1 large avocado, diced
 2 tbsp lime juice
 1 green chilli, thinly sliced
For the Vegan Cheese Sauce
 2 tbsp coconut oil
 2 tsp cornflour
 ½ cup almond milk
 ½ cup coconut cream
 1 tbsp nutritional yeast
 75 g vegan cheddar-flavoured cheese, grated
 Pinch ground turmeric
 Salt and pepper
To Serve
 200 g corn chips
 8 lime wedges

Directions

Method
1

Preheat the oven to 180 °C. Arrange the nuggets on a lined tray and bake until crispy, about 15 minutes. Cut into bite-size chunks. Stir the onion, avocado, lime juice and chilli together and season it to taste. Refrigerate until needed.

For the Vegan Cheese Sauce:
2

Heat the coconut oil in a small saucepan over medium heat until melted; add the cornflour and cook for 30 seconds. Whisk in the almond milk and coconut cream and simmer for 2 minutes. Remove the sauce from the heat, whisk in the nutritional yeast, grated vegan cheese and turmeric. Whisk until all of the cheese has melted. Return it to low heat, if necessary. Season to taste and keep warm.

To Serve:
3

Drizzle the warm cheese sauce over each portion of nachos. Scatter some of the Fry’s Rice Protein and Chia Nugget pieces on top and finish it off with a portion of salsa. Serve the nachos with the lime wedges on the side.

4

TIP: Replace the almond milk with your preferred plant based milk such as rice milk, soy milk or coconut milk.

5

TIP: Cheddar-flavoured and mozzarella-flavoured vegan cheese is available at selected supermarkets and health stores. (Pick n Pay and Checkers)

6

TIP: The turmeric is not essential but does add a great yellow colour to the sauce. When left out, the flavour will not be affected but the colour of the sauce will just be more pale in colour.

Cheesy vegan nachos topped with nuggets and salsa

More Recipes

Chicken-Style Kadai
Beginner50 minsIndian Delights
Fry's Chicken-Style Strips tossed in a wok with curry leaves, coriander, turmeric, red chilli and mustard seeds. It sits on an aromatic South Indian tomato chutney and finished with fresh coriander leaves.
Mumbai Street Burger
Beginner50 minsIndian Delights
Stack our Asian Spiced Burger with red onion, pickled cucumber, vegan cheese, tamarind reduction, green chutney and sliced pickled cucumber.
shares