It’s Friday. Baseball season has started. And the weather is getting warm. Sounds like a perfect time for a cold bottle of beer, and a warm plate of nachos. The best part about these? They’re Vegan, Gluten-Free and delicious!
Here’s what you’ll need:
- 1 large jalapeno
- 3/4 to 1 cup white vinegar
- 1/2 TBSP olive oil
- 1/2 TBSP gluten-free flour
- 1 cup almond milk, divided
- 1/4 cup nutritional yeast
- 1 tsp spicy paprika
- 1 tsp turmeric (for color – can be omitted)
- 1/2 tsp garlic
- 1/2 tsp onion powder
- 1/2 tsp hot chili powder
- 1/8 tsp cayenne powder
- 1 tsp salt
- 1 tsp Tabanero (or other hot sauce)
- 1/4th of a yellow onion
- 3 cups beans, divided
- 1/8th cup olive oil, divided
- 1/2 cup water, divided
- 1/2 tsp salt plus more to taste
- 1 TBSP fresh cilantro
- 1/2 bag of corn chips
- 2 cups vegan cheddar, shredded and divided
- 1 can sliced olives
The night before, or first thing in the morning that you will make them, slice the jalapeno into thin (about 1/8th inch) rings and place in a bowl. Pour in enough of the white vinegar to cover the rings by about 1/4th inch.
When you’re ready, preheat the oven to 400 degrees. Drain the vinegar from the jalapenos and set them aside. Next, add the olive oil to a saucepan and heat to medium-high. Add the flour and begin to whisk. It should become a sticky, paste-like mixture. Begin adding the almond milk, 1/4 cup at a time, whisking until the mixture is smooth before adding the next 1/4 cup.
When it is fairly liquid, yet still has some ‘pull’ to it, add the nutritional yeast, paprika, turmeric, garlic powder, onion powder, hot chili powder, cayenne, salt and Tabanero. Whisk until smooth, then add 1 cup of the shredded vegan cheddar. Whisk until melted and well incorporated into the cheese sauce. If too thick, add a little more milk, 1/8th cup at a time, until you reach the consistency you want.
Keep this pot on a low simmer and stir occasionally to prevent the burning or forming a ‘skin’. Next, add 1 TBSP olive oil to a small frying pan and heat to medium-high. When ready, add in the onions and cook for 2-3 minutes, stirring frequently to prevent burning.
In a separate bowl, add the remaining olive oil with 2 cups of the beans. Using a potato masher, mash the beans until they are nearly smooth. Add the beans to the frying pan with the onions. Add in 1/8th cup of water and stir to combine. Continue to add water until the beans are smooth and creamy. Add in the remaining beans, cilantro and salt. Stir to combine and taste, adding more salt if necessary.
Spread the tortilla chips on a large baking sheet, then sprinkle the remaining shredded vegan cheddar over the top. Place this in the center rack of the oven for 5-7 minutes or just until the cheese begins to melt.
Remove the tray from the oven and begin building your nachos right away. Using a large spatula, transfer the tortilla chips to the bowls or plates you will be serving the nachos in.
Next, place a layer of the refried beans on top. You can either spread them with a spatula, or simply drop them in small clumps using a spoon or fork.
Pour a layer of the nacho cheese sauce on top of the beans, making sure to cover as much area as you can.
Finish off by adding a layer of olives, and then the jalapenos. If you want, you can add also diced tomatoes, vegan sour cream, more vegan nacho cheese, whatever you typically add.