A few weeks ago, whilst raiding Vita Health for snacks, I came across a BRAND NEW DAIYA FLAVOUR!!! Daiya (one of my fave non-dairy cheese replacements) has added 'pepperjack style shreds' to their roster, which already includes mozza and cheddar style shreds. To celebrate, ATM and I made some Halloween themed nachos with blue corn tortilla chips and the spicy, orangey, melty, delish pepperjack 'cheeze' :)
As a rule, V.V. tries not to consume too many processed soy products, but hey, sometimes a girl's just gotta have a little JUNK!!!
Vegan Nachos
Ingredients:
-1 bag of your fave tortilla chips (my faaaaave ever are 'La Cocina' brand tortilla chips, made right here in Manitoba <3 )
-1 pkg Daiya Pepperjack Style Shreds (or any vegan shredded 'cheeze' product)
-vegan sour cream (Tofutti Better Than Sour Cream is scaaaarrryyy good)
-your fave salsa (I buy the fresh stuff from the produce section at the grocery store - so much better than jarred)
-Extraaaaas if you so desire: diced tomatoes, diced green and red bell pepper, sliced black olives, sliced jalapenos, veggie ground round, meatless 'chick'n' strips, diced red onion, chopped green onion, cilantro, corn niblets, black beans, etc etc etc. . .
Nachos are simple and something one MUST know how to make (because who in their right mind doesn't LOVE nachos?!?!?!?).
Preheat the oven to 400 degrees.
Layer the chips and 'cheeze' on a baking sheet as follows: chips, cheeze, chips, cheeze, chips, cheeze, more cheeze.
If you are using extra toppings (the one pictured is straight up cheeze and chips - ATM and I were too lazy to chop), layer them on top of every cheeze layer, adding extra toppings to the top.
Bake the nachos for about 5 - 10 minutes, or until the cheeze is melty and you can't wait any longer.
Serve with non-dairy sour cream and salsa, maybe some guacamole too!
Don't feel guilty if you eat the whole thing yourself, it was inevitable.
XOXO,
Vivacious Vegan
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