Here’s another simple and delicious recipe. A plant-filled plate of nachos! This is almost a WFPB dish (whole foods plant based), however I did use up the last of my Tofutti sour cream (RIP David Mintz), so there’s one processed ingredient. You can definitely make your own vegan sour cream from cashews but I wanted to use up the last of my little container so I can move towards more WFPB recipes.

The only thing separating this dish from my other nacho dishes that I’ve shared is the fact that I left out the tortilla chips! I also usually use black beans when I make my refried beans, but decided to mix it up and use red kidney beans. kidney beans are technically healthier than black beans says they do contain more protein fiber iron calcium and other nutritional components. I just prefer the taste of black beans over kidney beans however I had a couple cans in the pantry so decided to go with that. I use the same recipe and for the record it does contain vegan butter so also not WFPB, but we can all be perfect can we? Lol

The beans are very simple. All you use is dried or canned beans, vegan butter, garlic and chili powder! Nothing too fancy, I’m sure there’s other ingredients you can add but this is simple and I love how it tastes at the end. Alter for your own preference.

So even though I have a giant bag of red corn tortilla chips I decided to use up the last of my cauliflower and sliced it into flat florets and even though I still had to eat it with a fork because it’s a bit difficult to pick up pieces of roasted cauliflower with toppings on it without it falling into your lap, I’m still calling these nachos!!!!!

Okay technically you can call it a salad I guess, (I did afterall add some mixed greens to the base of it!) but nachos lured you in here and now you’re here so you might as well keep on reading!!!

This vegan cheese sauce is made from cashews, bell pepper, lemon juice, jalapenos and lots of spices. It’s quick, easy and super delicious! Oh and did I mention it’s healthy? It’s the good kind of fat! Just don’t eat the entire recipe in one sitting!

I made a very simple guacamole this time I will for sure put my more elaborate fancy guacamole recipe up one day. and yes the avocados I used were probably a day past their perfection but they’ve already started going brown. However I really really try to limit my food waste so all you do is eat around the brown. I sometimes just check that in too because with enough garlic you don’t even notice! But for pretty pictures sake I try to avoid the brown avocado parts.

The final toppings I just used some watered down Tofutti vegan sour cream some sliced black olives and cilantro.

Now let’s get to the recipe so you can start to build your own chip-free nachos AKA a nacho salad!

Okay, so as I’m typing this I realize I left out an ingredient!! It was just a few spoonfuls of store-bought salsa, added to the layers!!

Note: the cheese recipe makes WAY more then you’ll put on here (most likely) so keep it in a sealed container and reheat it for up to 4 days. Just add a bit of water when reheating as it thickens in the fridge!