Raw Vegan Nachos
Recipe type: Raw Vegan
Cuisine: Raw Vegan
Prep time: 
Total time: 
Serves: 2 servings
Healthy and energizing raw vegan nachos with a savory chorizo and creamy nacho cheese.
  • 1 cup pecans
  • 1 cup pumpkin seeds
  • 2 tablespoons chili paste
  • ¼ cup olive oil
  • ¼ teaspoon cumin
  • 2 teaspoons oregano
  • 2 teaspoons chili powder
  • ½ teaspoon sea salt
  • ¼ teaspoon cloves, ground
  • ½ teaspoon black pepper
Nacho Cheese:
  • 2 cups bell pepper
  • 2 teaspoons olive oil
  • 3 teaspoons apple cider vinegar
  • ½ cup water
  • ¼ cup nutritional yeast
  • 1 teaspoon turmeric
  • 1 teaspoon sea salt
  • 2 cups cashews, soaked
  • 3 bell peppers
  • tortilla chips (optional)
  • ½ cup nacho cheese (see recipe above)
  • 1 avocado, diced
  • 12 grape tomatoes, chopped
  • ¼ red onion, minced
  • 1 jalapeño, seeded and sliced
  • 3-4 sprigs cilantro
  • ¼ cup chorizo (see recipe above)
  • ¼ cup salsa
  1. For the chorizo, place the pecans and pumpkin seeds in a food processor, and pulse until the nuts and seeds become crumbly. Transfer them to a bowl and then add the chili paste, olive oil, cumin, oregano, chili powder, sea salt cloves and black pepper. Mix well until everything is well incorporated.
  2. For the nacho cheese, add all the ingredients to a food processor and purée until smooth, for about 4-5 minutes. When it’s totally smooth, transfer to a container and set aside.
  3. To build the nachos, slice your bell peppers into large segments about the same size as tortilla chips. Arrange on a plate with regular tortilla chips if desired (this is optional, as you can be completely raw with bell pepper chips, but it’s fun to serve these half raw/half cooked). Top with some of the nacho cheese, avocado, tomato, red onion, jalapeño, cilantro, chorizo, and salsa. Serve immediately.
Recipe by Plant Craft at https://www.rachelcarr.com/raw-vegan-nachos/