Nachos are such a great way to share raw vegan cuisine because that’s exactly what they’re for-sharing! I love this cheese sauce because it tastes so much like real cheese, and you can eat it raw, or you can actually cook with it! These raw vegan nachos are served cold or room temp, but you can heat the nacho cheese and pour it over real tortilla chips, and then add what ever toppings you desire. get the best of both worlds by serving it half and half.
Other raw vegan veggies you can use for chips are:
- jicama
- zucchini
- cucumber
- radish
Also, think about how many Mexican style dishes you can make with just the nacho cheese and chorizo:
- mac and cheese – for raw vegan mac use kelp noodles or zucchini noodles
- taco salad
- stuffed bell peppers – use bell peppers like a taco!
- chorizo burrito with collard green for the wrap
Raw Vegan Nachos
Prep time
Total time
Healthy and energizing raw vegan nachos with a savory chorizo and creamy nacho cheese.
Author: Rachel Carr
Recipe type: Raw Vegan
Cuisine: Raw Vegan
Serves: 2 servings
Ingredients
Chorizo:
- 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
Nachos:
- 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
Instructions
- 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.
- 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.
- 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.
For the cheese sauce, is it red, green, orange bell peppers? Does it not make a difference?