Plant-Based Vegan Nachos with Chipotle Cashew Cheese
Utilizing my creamy Chipotle Cashew Cheese, crunchy veggie chips, and avocado this dish is a definite crowd-pleaser that is also healthy and balanced.
Total Time 10 minutes
Servings 4
Ingredients
- 1 Bag Brad's Cheddar Veggie Chips
- 1 Bag Brad's Kale Veggie Chips
- 1 Cup Gardein Beefless Ground
- 2/3 Avocado (1/2 Cup)
- 1/2 Cup Organic Canned Corn
- 3/4 Cup Organic Canned Black Beans
- 1 Red Bell Pepper, Roasted and Diced
- 4 Servings Chipotle Cashew Cheese (see notes)
Instructions
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Prepare the cashew cheese (see link to recipe in notes).
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Heat up your Gardein Beefless Ground or other vegan protein of choice.
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Compile 4 individual nacho plates. Each will use 1/4 bag of Brad's Cheddar Veggie Chips, 1/4 bag of Brad's Kale Veggie Chips, 1/4 of a roasted and diced red bell pepper, 1/4 cup of Gardein Beefless Ground, 2 tbsp corn, 3 tbsp of black beans, 2 tbsp of avocado, and 1 serving of cashew cheese.
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Enjoy as a snack, appetizer, or light meal!
Notes
- Click to see my Chipotle Cashew Cheese recipe
Nutrition Facts (Per Serving)
- Calories: 336
- Fat: 16g
- Carbs: 36g
- Sugar: 7g
- Protein: 17g
