The ultimate fully-loaded vegan nachos with kidney beans, creamy cashew sour cream, fresh tomato salsa and guacamole. A healthier alternative to the traditional cheesy, meaty nachos out there. This is the perfect snack for a summer barbeque or a game day appetizer that everybody will enjoy – even the non-vegans of the world.
Ingredients For the beans: 500 grams kidney beans + 3 liters water for soaking overnight 1 onion, roughly chopped 3 cloves of garlic 1/2 teaspoons salt 1 bay leaf, dried or fresh 4 liters water
For the nacho beans: coconut oil for sautéing 1 onion, diced small 2-3 cloves of garlic, finely diced 1 tablespoon ground cumin 2 tablespoons sweet paprika 1-2 tablespoons smoked paprika 1 tablespoon oregano pinch of salt cooked & strained beans 500 ml, water corn chips for 4-6 people For the sour cream: 1 1/2 cups raw cashews 1 lemon, juiced 1 lime, juiced 200 ml water salt to taste
For the salsa: 1 red capsicum, diced small 1 green chilis, seeds removed, finely sliced 200 grams cherry tomatoes, quartered 1/2 cup coriander, roughly chopped 1 teaspoon cumin 1 clove of garlic, grated 1 lime, juiced salt to taste pepper to taste For the guacamole: 2 large avocados, mashed lightly 1 clove of garlic, grated 1 lime, juiced 1/4 cup coriander, roughly chopped
Instructions
To cook the beans:
Soak the beans overnight in the 3 liters of water.
The next morning, remove from the water, rinse and drain well.
Add the ingredients into a large pot, along with 4 liters of water
Bring to the boil over high heat and cook for 20 minutes.
Reduce the heat to medium and simmer for 1 ½ - 2 hours.
When cooked, allow to cool down.
Strain and set aside to use for your nacho beans.
To prepare the nacho beans:
Pour some coconut oil into a pot and add the onion, garlic, cumin, sweet paprika, smoked paprika, oregano, and salt.
Cook over high heat for 3 minutes.
Add your beans and water and bring to the boil.
Cook for 10 minutes and then reduce the heat.
Allow to simmer for 35-45 minutes.
Turn off the heat and allow the beans to rest for 10 minutes.
Serve with your salsa, guacamole, sour cream, corn chips.
To prepare the sour cream:
Add all the ingredients into a high-speed blender.
Blend until completely smooth and creamy.
Transfer to a bowl and leave in the fridge until ready to use.
To prepare the salsa:
Add all the ingredients into a bowl.
Mix well to combine and serve.
To prepare the guacamole:
Add all the ingredients into a bowl.
Mix to combine and serve.
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