Recipe: Homemade Vegan Nachos

This gluten-free, vegan nacho recipe is the perfect appetizer or snack to satisfy your cravings. In just 45 minutes, you have delicious plant-based nachos from the comfort of your home! 

Recipe by Arianna Negri. You can find her at Sunflower Creative Co. or on Instagram @the_bottomlesspit. 

Prep Time: 15 mins
Cook Time: 30 mins
Servings: 8

Ingredients 

For the Nachos  

• 2 bags of 12 Tides’ Chili Puffed Seaweed Chips  
• 1 teaspoon olive oil  
• 1 cup of jackfruit  
• 1 teaspoon chili powder  
• 1 teaspoon garlic salt  
• 1 teaspoon pepper  
• 1 teaspoon cumin  
• 1 tablespoon tajin  
• 2 tablespoons lime juice  
• 1 cup refried beans  

For the Toppings 

• ½ cup Roma tomato, diced  
• ¼ cup black olives, pitted and sliced  
• ¼ cup shredded romaine lettuce 
• 1 tablespoon dairy-free yogurt 
• ½ avocado, pitted and sliced  

For the “Cheese” Sauce 

• 1 can of coconut milk  
• 4 tablespoons nutritional yeast 
• 2 tablespoons tapioca flour  
• ¾ teaspoon sea salt  
• 1 teaspoon garlic powder  
• ½ teaspoon smoked paprika  
• ¼ teaspoon turmeric  

Instructions 

For the Nachos 

1. Spread out half of 12 Tides’ Chili Puffed Seaweed Chips in a serving dish, and put the  rest to the side  
2. In a large pan, heat one tablespoon of olive oil over medium heat  
3. Add the jackfruit then season with chili powder, garlic salt, pepper, cumin, and tajin  4. Allow to cook for 10 minutes, then, take two forks and begin shredding the jackfruit  until it resembles pulled pork  
4. Season with the lime juice and cook for another 10 minutes 
5. Next, heat the refried beans over medium heat on the stove for 5 minutes  7. Once warm, spread half of the refried beans and jackfruit over the Chili Puffed Seaweed  Chips, then add the rest of the Chili Puffed Seaweed Chips on top  
6. Spread the other half of the refried beans and jackfruit on top of the chips 

For the “Cheese” Sauce 

1. Put all ingredients into a saucepan and stir with a whisk  
2. Once the ingredients are combined, turn on the heat to medium-high and bring to a  bowl, stirring constantly  
3. When the mixture begins to boil, turn the heat to medium-low for one minute  4. Then, pour over the Chili Puffed Seaweed Chips, refried beans and jackfruit  

For the Toppings  

1. Once the “Cheese” Sauce has been poured, it’s time to top your nachos with the Roma tomatoes, black olives, shredded lettuce, dairy free yogurt and avocado slices 2. Serve immediately after and enjoy!