Loaded Vegan Nachos — A recipe made with a creamy walnut cheese sauce, homemade tortilla chips, and lentil taco meat.
We interrupt this regularly scheduled A Little Somethin’ Sunday post to bring you the latest and greatest creation from the Sinful Nutrition kitchen that is FREAKIN NUTS.
…like literally. There’s nuts all up in these nachos’ bid-ness.
I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.
I have to be honest about a few things here. This is
possibly ABSOLUTELY the most complicated recipe on the blog, and is one of the reasons I could never fully be vegan. It’s freakin hard. And like..because ice cream exists. Durr.
So if you’re on the fence about ditching the meat, you better be prepared to WERK.
Don’t get me wrong, it is totally possible, and I love experimenting with vegan recipes just to see what wonders you can make out of nuts and some veggies. Oh, and the recipes are abso-freakin-licious.
Now I’ve heard of the whole cashew craze, where errbody and their vegan third cousin is blending them into every creamy liquid dream. So I wanted to be an equal opportunity ally, and fully support how versatile walnuts can be for any kinda meal, and it’s desire to be transformed into a cheesy alternative.
Plus they’re loaded with fiber and omega-3’s, meaning they’re good for the tummy and the brain..which we all know is the fastest route to my heart. Haven’t you ever notices walnuts kinda look like a brain anyway?
And what goes better with cheese sauce than NACHOS?! Fully locked & loaded nachos at that. I’ll tell you what. MORE WALNUTS. They’re in the meat. They’re in the cheese. They’re in my mouth.
- Lentil Walnut Meat:
- 1 teaspoon oil
- ¼ large yellow onion, chopped
- 1 clove garlic, minced
- 1 (15 oz) can cooked lentils, rinsed and drained
- ½ tablespoon chili powder
- ½ tablespoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt + pepper
- 1 cup raw unsalted walnuts
- 3 tablespoons water
- Cheese Sauce:
- 1 cup walnuts (soaked for at least 20 minutes, or up to 2 hours)
- 1 teaspoon hot sauce
- ½ tablespoon lime juice
- 1 teaspoon paprika
- 1 tablespoon chili powder
- ¼ teaspoon salt + pepper
- ⅓ + cup warm water
- tortilla chips (preferably homemade)
- chopped onion
- chopped tomato
- chopped cilantro
- additional desired toppings (avocado, black beans, jalapeno slices)
- To make lentil meat:
- Heat oil in a medium saucepan over medium heat.
- Add chopped onion, and cook 1-2 minutes or until softened.
- Add garlic, and cook an additional 30 seconds.
- Add cooked lentils and spices, and remove from heat.
- Combine mixture with walnuts and water in a food processor.
- Pulse 3-5 times, or until combined but crumbly. Set aside.
- To make cheese sauce:
- Drain walnuts, and add to bowl of a food processor.
- Add remaining ingredients, and blend on high, scraping down sides of bowl as you go.
- Blend until smooth.
- Add more water if needed to reach desired consistency.
- To assemble:
- Layer tortilla chips on a large plate or skillet.
- Top with lentil walnut meat.
- Pour with cheese sauce.
- Sprinkle chopped veggies, herbs, and any other additional desired toppings.
recipes adapted from Oh She Glows and Destination Delish.
And please for the love of all things non-soggy, make your own tortilla chips. They hold up to #allthetoppings so much better than store bought. Just cut corn tortillas into six triangles, spray with oil, sprinkle with salt, and bake on a cookie sheet in a 400 degree oven for about 5-8 minutes. You and your non-soggy nachos will thank me.
Be sure to check out all the other nut-tastic recipes below!
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Make it a great day!
What’s the most complicated recipe you’ve ever made?
What food would (or do) you miss the most being vegan?