LEARN HOW TO MAKE MY ULTIMATE VEGAN NACHOS RECIPE TODAY!

LAY HO MA! I absolutely love nachos and I know you do too! A great platter of nachos for me should be like attending a fun party. Your platter should have the most amazing tortilla corn chips and piled with delicious salty and spicy veggies. Lastly, your nachos need a delicious smoky cheese sauce. Join me in this episode as I show you how to make my ultimate vegan nacho recipe. Let's begin!

TOPPINGS:
4-5 cups tortilla chips
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 long green chili pepper
1/2 red onion
1/2 cup olives
2 tbsp capers
1 tomato
1/2 cup canned black beans
generous sprigs of cilantro

CHIPOTLE SAUCE:
1/2 cup cashews
1/2 cup water
pinch of pink salt
2 tbsp homemade hot sauce (https://youtu.be/zExnovTzCrQ)
1 tbsp smoked paprika

CHEESE SAUCE:
1/2 cup cashews
1/2 cup water
1 1/2 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of pink salt
pepper
drizzle of olive oil

Directions:
1. Spread the tortilla chips onto a baking try lined with parchment paper
2. Top the chips with the veggie toppings
3. Blend up the cheese sauce ingredients in a high powdered blender until liquified (or soak the cashews overnight if you do not have a high powered blender)
4. Drizzle generously the sauces onto the nachos
5. Broil the nachos in the oven on low for 2-3min until the chips start to char

ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:
https://www.yeungmancooking.com

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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