top of page
Nachos

Spicy beans with sauce, cheese, sour cream and chips - all vegan and all delicious!

​

This recipe provides the following essential nutrients: Vitamins B1, C, K1; potassium, lycopene, naringenin, and chlorogenic acid.

Raw Vegan Nachos.jpg
Information

Serves:

4 people

Ingredients
Ingredients

Spicy Beans

Tomato Sauce

Corn Chips

  • 1 cup sunflower seeds soaked 4 hours or more

  • 1 cup sundried tomatoes soaked for 1 hour or more

  • 1/2 cup sundried tomato soak water Reserved from soaking sundried tomatoes

  • 1 tablespoon brown miso

  • 2 teaspoons cumin

  • 1 teaspoon chipotle powder

  • 2 teaspoons paprika

  • 2 teaspoons ground coriander

  • 1/4 cup water

  • 1 teaspoon garlic powder

  • 2 teaspoons onion powder

  • 1 chili chopped & seeds removed

  • 2 spring onions chopped

  • 1/4 cup fresh coriander chopped

  • 1 cup sundried tomatoes soaked at least 1 hour

  • 1/2 cup sundried tomato soak water Reserved from soaking sundried tomatoes

  • 2 tomatoes chopped

  • 1/2 red onion chopped

  • 1 tablespoon lime juice

  • 1 clove garlic

  • 1/2 teaspoon salt

Vegan Cheese (Optional)

  • 2 cups cashews soaked 8 hours

  • 1 cup orange pepper juice (about 2 orange bell peppers)

  • 1 tsp probiotics

  • 1 tbsp nutritional yeast

  • 1/4 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp salt

  • 4 cups frozen corn defrosted

  • 1 yellow bell pepper de-seeded and roughly chopped

  • 2 tablespoons apple cider vinegar

  • ½ cup flaxseed ground

  • 2 teaspoons salt

  • ¼ cup water or up to 1/2 cup for consistency

Vegan Sour Cream (Optional)

  • 1 cup cashews; soaked for an hour

  • 1/2 cup water

  • 1/2 tsp salt

  • 2 tsp lemon juice

  • 1 tsp apple cider vinegar

Special Equipment

  • Food Processor

  • Dehydrator

Instructions
Instructions

Corn Chips

  1. In a food processor or blender, blend all ingredients except the flax/linseed until it’s smooth

  2. Add the flax and blend again until thoroughly combined

  3. Spread the batter between two nonstick dehydrator sheets and score into the shape you desire

  4. Dehydrate at 115F for 8-10 hours, flip onto a mesh tray and dry a further 12 hours or until crisp

Spicy Beans

  1. In a food processor, grind all ingredients except the last 2 until they bind together

  2. Add the spring onions and coriander and pulse in, leaving some texture to the onions and coriander

  3. Sprinkle mixture directly onto a mesh dehydrator sheet leaving plenty of gaps between pieces of the mixture so the air can flow round nicely

  4. Dehydrate for 12 hours, place in a large bowl and set aside, ready for the tomato sauce

Tomato Sauce

  1. Grind all ingredients in a food processor or blender until they form a thick, but slightly chunky sauce.

  2. Add to the bowl with the sunflower seed mixture and mix the two together thoroughly

Vegan Cheese

  1. Blend the soaked cashews, pepper juice and probiotics in a high-speed blender until completely smooth.

  2. Transfer the mixture into a bowl and cover with baking parchment.

  3. Put this in a warm place to culture for around 12 hours. Somewhere like on top of a dehydrator (not inside it) or a warm cupboard is perfect.

  4. You’ll know it’s cultured successfully because the mixture will have air bubbles and a fermented odour to it and slightly sour taste.

  5. Transfer to a food processor or bowl and add the nutritional yeast, garlic powder, onion powder and salt. Grind or whisk until well combined, scraping down the sides as you go.

  6. Serve with your favourite chips or crackers and some salsa

Vegan Sour Cream

  1. Blend all ingredients in a high-speed blender until smooth

Video
bottom of page