Dear reader,
The key to a great nacho platter has everything to do with the layering effect. A flat, even layer of chips, followed by 1/2 of the toppings. Then, another flat, even layer of chips, plus more toppings, and finished with all the garnishes. With this method, no chip will be left feeling naked and afraid.
This vegan Nacho platter is the perfect crowd pleaser for your next party. All you need are a few pantry items, The Trio of Salsa, Guacamole, Spicy Cashew Queso, and of course, your favorite (thiccc) tortilla chips.
Dive right in, and don’t forget your napkins.
Until next time,
Bridget
Vegan Nacho Platter
Ingredients
- 1 tablespoon avocado oil, or any neutral oil
- 1 large red onion, chopped
- 1 teaspoon salt, divided
- 4 cloves of garlic, chopped
- 2 teaspoons of smoked paprika
- 2 teaspoons of cumin
- 1 15 oz tin of black beans, drained and rinsed well
- 1 15 oz tin of fire-roasted diced tomatoes
- 2 tablespoons of preferred nut or seed butter peanut butter, sunflower seed butter, almond butter, or tahini works too!
- 1 bag of thick, restaurant style tortilla chips
Toppings:
- ½ cup of salsa store bought, or see recipe on my blog for a quick and easy homemade salsa!
- ½ cup of guacamole store bought, or see recipe on my blog for a quick and easy homemade guacamole!
- ½ cup of cashew queso store bought, or see recipe on my blog for a quick and easy homemade queso!
- 1 jalapeño, seeded and diced if you're like me and enjoy the spicier side of life, do not deseed the jalapeño
- ½ cup of fresh cilantro, chopped (optional)
- ½ of a lime, juiced
Instructions
- Heat a large skillet with the oil, and sauté the onions and ½ teaspoon of the salt over medium heat for 3-4 mins until soft and transparent.
- Add the garlic, smoked paprika, and cumin, and saute for an additional minute or so, until fragrant.
- Add the tomatoes, the remaining ½ teaspoon of salt, and the almond butter, stir until well combined. Add the beans last, and allow the mixture to simmer for 5-10 minutes, or until all of the liquid has evaporated and the mixture is thick and chunky.
- Season with more salt and a pinch of ground black pepper, as desired.
Build the Nacho Platter:
- Spread an even layer of the tortilla chips across the serving platter. Top with the black bean mixture, the salsa, and the cashew queso. Add another even layer of the tortilla chips and again, and top with the black bean mixture, the salsa, the cashew cheese sauce and several dollops guacamole.
- Garnish with fresh jalapeño, cilantro, sliced cherry tomatoes, and lime. Dig in, and don't forget those napkins.
Notes
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
s & S
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