Cheesy Vegan Topped Nachos
The perfect shareable dish for move nights.
Crunchy nachos topped with a warm creamy vegan cheese sauce, crunchy Chia Nuggets from Fry Family Food Co and served with fresh avocado, onions and chili.
Total Time: 40 minutes
Servings: 2
Total Time: 40 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 0.5 0.5 pack Fry’s Rice Protein and Chia Nuggets
- 0.25 0.25 red onion, finely chopped
- 0.5 0.5 large avocado, diced
- 1 1 Tbsp lime juice
- 0.5 0.5 green chilli, thinly sliced
- For the Vegan Cheese Sauce
- 1 1 Tbsp coconut oil
- 1 1 tsp cornflour
- 60 60 ml almond milk
- 57.5 57.5 g coconut milk
- 0.5 0.5 Tbsp nutritional yeast
- 37.5 37.5 g vegan cheddar-flavoured cheese, grated
- Pinch ground turmeric
- Salt and pepper
- To Serve
- 100 100 g corn chips
- 4 4 lime wedges
Method
- Preheat the oven to 180 °C. Arrange the nuggets on a lined tray and bake for 15 minutes. Cut into bite-size chunks. Stir the onion, avocado, lime juice and chilli together and season it to taste. Refrigerate until needed.
For the Vegan Cheese Sauce
- Heat the coconut oil in a small saucepan over medium heat until melted; add the cornflour and cook for 30 seconds. Whisk in the almond milk and coconut cream and simmer for 2 minutes. Remove the sauce from the heat, whisk in the nutritional yeast, grated vegan cheese and turmeric. Whisk until all of the cheese has melted. Return it to low heat, if necessary. Season to taste and keep warm.
To Serve
- Drizzle the warm cheese sauce over each portion of nachos. Scatter some of the Fry’s Rice Protein and Chia Nugget pieces on top and finish it off with a portion of salsa. Serve the nachos with the lime wedges on the side.
