Well, I’m back at it again with another vegan nachos recipe—this time paleo and plant paradox-approved, which is so exciting!
When I started on this new diet, I feared I might have to give up on yet another of my favorite foods: Hot For Food‘s seriously life-changing vegan nacho cheese. But honestly, it wasn’t too tough to turn this recipe into one I can still enjoy.
Skip right to the vegan nachos recipe or read on to learn how I transformed the recipe.
As you may know by now, the plant paradox diet can seem quite restricting. But like my gluten-free, dairy-free, vegetarian ventures in the past, I’ve found that restriction is an excellent way to explore and be curious about new foods. It’s been much more of a good thing than a restriction, at least for me. In order to change this recipe, I had to remove the nightshades and swap the oil. That’s it! So here’s what I did:
White potato –> sweet potato. In order to counteract the extra sweetness, I adjusted other seasonings.
Sunflower oil –> avocado oil, another flavorless, but healthy, oil.
Jalapeño slices (though I love them) –> replaced by hot sauce or cayenne pepper
Tomato paste –> also replaced by the hot sauce
It took a few iterations to get it right, but I’m really proud of how this recipe turned out! I hope you enjoy it as much as I do. It’s definitely a staple at our house.
How to Make Vegan Nachos (Paleo + Plant Paradox-Approved)
- 1 c. peeled, cubed sweet potato
- ½ c. peeled, chopped carrot
- ¼ c. avocado oil
- ¼ c. coconut milk (from carton)
- 3 T. white vinegar
- 2 T. nutritional yeast
- 2 T. Cholula or Frank's Original hot sauce*
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. sea salt
- Boil sweet potatoes and carrots for 10 minutes until fork tender. Drain, but reserve liquid and set aside.
- In blender (a high-powered blender like a Vitamix is highly recommended), combine the remaining ingredients (except reserved liquid from boiling potatoes and carrots). Add warm sweet potatoes and carrots to the blender and blend until very smooth. Thin to desired consistency with a little bit of the reserved liquid, if needed.
- Warm vegan cheese gently on the stove, or in 15-30 second increments in the microwave, stirred in between. Serve with your favorite chips and/or nacho toppings!
**Note that Siete brand tortilla chips contain chia seeds, so if you're on the Plant Paradox diet, they would not comply. However, you could try making your own chips with Siete cassava flour tortillas or use plaintain or yuca chips.
Once your cheese sauce is prepared and warming, pour Quorn meatless grounds into a saute pan. I use about half a bag to serve two people. Once the meatless grounds are beginning to thaw, add a splash of water every once and a while. Season with your favorite taco seasonings. I sprinkle on salt and pepper, chipotle and chili powder, cumin, coriander, garlic powder and onion powder, to taste. Cook until heated through.
Assemble your vegan nachos with vegan nacho cheese, taco seasoned Quorn and your favorite toppings. Mine are red onion, scallions and a squeeze of lime juice! Then I put them in an approximately 300 degree F oven for 2-3 minutes.
Looking for more lectin-free, plant paradox recipes? I’ve got plenty more to choose from!