About the Recipe
A delicious vegan alternative to an American classic. Ignacio Anaya, a maître d’hôtel at a restaurant in Piedras Negras, in Coahuila, Mexico, created nachos in 1940. The original recipe has just three elements: tortilla chips, cheese and pickled jalapeños. Our thanks to Gayle Voigt-Plant-based Cooking Instructor for sharing this vegan alternative.
Ingredients
• 1 medium Yukon Gold potato, peeled and diced
• 1 medium carrot, peeled and diced
• ½ cup diced white onion
• 1 garlic clove, chopped
• 1 cup water
• 1 cup cooked navy beans
• 1-2 Tbsp oil (e.g. rice bran, canola) (Optional)
• 1 tsp salt
• 1 tsp chick-style seasoning (optional)
• 2 Tbsp nutritional yeast flakes
• 1 1/3 Tbsp lemon juice
• ½ cup raw cashews (washed)
• 10-0Z can diced tomatoes with green chiles, drained
• Organic tortilla chips or cooked brown rice
Toppings:
• 1½ cups cooked beans (red, black or pinto), drained
• 2 green onions, chopped
• 1 cup green or black olives, sliced
• 2 cups leafy green lettuce, shredded
Preparation
Step 1
Combine potato, carrot, onion, garlic, and water in a small saucepan over medium heat.
Bring to a boil, then simmer, covered, until vegetables are tender.
Step 2
Put the navy beans, oil, salt, seasonings, yeast flakes, lemon juice, cashews, and cooked
vegetable with the cooking water into a blender and process until completely smooth and creamy.
Step 3
Transfer the sauce to a fondue pot or serving bowl and stir in the drained diced tomatoes
with green chiles.
Step 4
Ladle the sauce over the tortilla chips and top with your choice of toppings e.g. beans,
onions, olives, lettuce, salsa, cilantro, jalapeño slices, etc.