Loaded Vegan Chili Cheeze Nachos
Author: 
Recipe type: Vegan, Gluten-free
Serves: 3-4
 
Ingredients
  • CHEEZE SAUCE
  • 1 c. potatoes
  • ½ c. butternut squash
  • 1 tbsp. olive oil
  • ¼ c. water
  • ½ tsp. salt
  • ½ tbsp. mustard
  • ½ c. nutritional yeast
  • Sprinkle of cayenne
  • TO ASSEMBLE
  • Tortilla chips
  • Bean chilli*
  • Roasted peppers
  • Caramelized onions
  • Avocado
  • Balsamic glaze
Instructions
  1. Chop potatoes and butternut squash into chunks. Turn the stovetop on high and bring water to boiling. Reduce heat to medium low or low. Cover the pan with a lid. Cook the potatoes and squash in gently boiling water until tender, about 15-20 minutes.
  2. Once potatoes and butternut squash are ready and relatively cooled, add all the ingredients in your food processor or high speed blender to make the cheeze sauce.
  3. To assemble, place tortilla chips on your serving dish, add on the roasted peppers, bean chilli, and cheese sauce. Then slice up and place the avocado slices on top. Add the caramelized onions, and then drizzle the balsamic glaze for the finishing touch!
Notes
We used Amy's Kitchen organic spicy chilli, but we also have a chilli recipe on the blog if you want to make it from scratch.
Recipe by Radiant Rachels at https://radiantrachels.com/loaded-vegan-chili-cheeze-nachos/