Print
Vegan Buffalo Chickpea Nachos with Queso Sauce (plant-based)
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
No reviews
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Yield:
1
delicious plate
1
x
Ingredients
Scale
1x
2x
3x
Nachos:
1
–
2
bags of your favorite tortilla chips (I love Siete Foods)
1
ripe avocado
1
–
2
jalapeños, sliced
1/2 cup
chunky tomato salsa (I used store bought)
Buffalo chickpeas:
1
can of unsalted organic chickpeas (rinsed)
1/3 cup
Tessemae’s Buffalo Sauce
Queso dip:
2/3 cup
cashews (soaked in warm water over night)
3 tablespoons
Nutritional Yeast
1/4 cup
almond milk
1/4 cup
water
Cook Mode
Prevent your screen from going dark
Instructions
Preheat oven to 400 degrees and line a baking tray with parchment paper
In a medium bowl, add chickpeas and buffalo sauce and mix well
Pour onto baking tray and bake in oven for about 30 minutes (or until chickpeas are crispy)
Strain the cashews from the water and add to food processor or blender with the nutritional yeast, almond milk and water
Blend until creamy and well combined (you may need more water or milk to thin it out)
Mash avocado in a small bowl to make guacamole (you can add cilantro, onion, etc if you prefer)
Begin assembling nachos with the chips, buffalo chickpeas, salsa, jalapeños and top with guacamole!
Enjoy immediately
Author:
rachel mansfield
Category:
vegan, gluten-free, dairy-free, grain-free
Cuisine:
snack, appetizer