Vegan nachos? What, is that some kind of oxymoron? How can you have nachos without cheese? Let me count the ways. You might make a "cheezy" sauce. Vegan Explosion is working on selling their vegan queso online and will re-post the apparently amazing recipe soon. Also, this recipe is another one of many for vegan nacho sauce available on the web. I'll admit that I haven't ventured much into the faux cheese sauce territory. Instead, I tend to replace the cheese in nachos with guacamole, or even better, a creamy, tangy avocado dressing. Previously, I loved this Creamy Avocado Dressing. Today's version is equally delicious, but a bit chunkier in texture and with a vegan buttermilk base. It's quite spicy, so if that's not your thing, reduce the amount of jalapeno or hot sauce.
Before we get to the recipe, I thought I'd share a couple of fun sites I've been visiting of late: VEGdaily and Ecorazzi. Both have plenty of veg news and gossip. Happy weekend everyone!
Vegan Nachos with Avocado Buttermilk Dressing
dressing serves about 3 nacho dinner plates
1/2 teaspoon apple cider vinegar
about 1/4 cup soy milk
1 Tablespoon Vegenaise
juice from 1/2 lime
1/2 teaspoon kosher salt
1/2 large jalapeno, chopped
1 large garlic clove, chopped
1/2 avocado, mashed
1/2 teaspoon hot sauce
chopped grape tomatoes
To make dressing, put the vinegar in a 1/4 cup size measuring cup. Fill the cup with soy milk. Let sit a few minutes while you prep the other ingredients.
In a food processor, combine the vinegar and soy milk mixture with the Vegenaise through hot sauce ingredients. Pulse until combined.
Prepare the nachos. You might either heat the beans in a pot on the stove top and then spoon onto tortilla chips, or broil the chips covered in beans on a baking sheet to heat. Top with remaining ingredients and avocado dressing.