I was complaining to my husband that I had a craving for nachos, particularly the cheese and Mexican flavors. He suggested, rather unsympathetically, that I make myself a vegan version and satisfy the craving that way.
I whipped these up in no time flat. As we noshed, I commented that I felt like I was eating “Dirty bar food–like, it tastes like it would be fatty and greasy and unhealthy, but it’s not.” The cheese sauce is amazing. It totally satisfied. Thank you, Happy Herbivore Cookbook.
2 large tomatoes, seeded and diced
3 green onions (or more if desired), just the green parts, diced
1 can black beans, drained and rinsed
1 cup frozen corn, thawed
1 4-oz can sliced black olives
baked corn chips
1 recipe Vegan Nacho Cheese (below)
Mix the beans and veggies together in a large bowl and stir well. Serve over chips in a bowl and pour the Nacho Cheese over top. Mmmmm
Vegan Nacho Cheese
1 cup non-dairy milk
1/3 cup nutritional yeast
3 tbsp oats
1/2 tsp granulated onion powder
1/2 tsp ground cumin
1/4 cup mild salsa
2 tsp yellow miso (I subbed 1 tsp soy sauce)
2 tsp cornstarch
1 tsp lemon juice
Combine in blender and blend until smooth. Heat in saucepan on stovetop, stirring frequently until it thickens. Serve immediately.