Fajita Vegan Nachos
Fajita Vegan Nachos! The ultimate plant-based nachos. Tortillas, chewy taco tofu, seasoned peppers, homemade cheese sauce, pinto beans and more!
Ingredients
Taco Tofu:
- 1 16 ounce package firm tofu, drained and pressed
- 2 teaspoons olive oil
- 1 tablespoon fajita seasoning, or this homemade version
Fajita Peppers:
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 teaspoons olive oil
- 1 tablespoon fajita seasoning
Vegan Cheese Sauce:
- 1 cup cashews, soaked for at least an 1 hour, drained
- 1/4 cup orange bell pepper, roughly chopped
- 3/4 cup unsweetened dairy-free milk, I used almond
- 1 tsp. chili powder
- 3 tablespoons nutritional yeast
Everything Else:
- Tortilla chips
- Sliced jalapeños
- 1 cup cooked pinto beans
- guacamole
Instructions
Make the taco tofu:
- Heat the olive oil in a large skillet over medium heat. Crumble the tofu and add in the fajita seasoning. Cook, stirring often, until tofu is dry and slightly crispy, about 8-10 minutes. Set aside.
Make the fajita peppers:
- Heat the remaining olive oil in the skillet. Add the peppers and the fajita seasoning and cook until softened, about 10 minutes. Wipe out the skillet and set aside.
Make the cheese sauce:
- Place the drained cashews, orange pepper, almond milk, chili powder, nutritional yeast and a pinch of salt and pepper in a blender and puree until creamy and smooth. Taste and adjust as needed for seasoning.
- Place the cheese sauce into the skillet and cook another minute or two until warmed and thickened.
Assemble yo' Nachos!:
- Layer the chips, cheese sauce, peppers and tofu in a large platter. Top with beans, jalapeños, remaining peppers/cheese/tofu and dollop with guacamole.