These loaded vegan nachos with beans, tomatoes, and guac make the perfect dinner or side.
I used to make vegetarian nachos all the time when I was younger. Except back then I just used store-bought salsa, no beans, and quite a lot of cheese! When I started on my health journey many years ago, I decided to read the ingredients on the salsa jar that I usually purchased and found out about all the sugars and added chemicals I had been ingesting all that time.
I initially tried to look for some healthier options in health shops and tried a few but was never quite happy with the taste, so I resorted to making my own and I am so glad I did because my version leaves me feeling healthy and light as opposed to all the store-bought versions (even the healthy ones).
Initially, I made my nachos with lots of cheese and sour cream but over time as I learned to replace more of the dairy, I veganized my version. I tried many vegan cheese sauces for the nachos. But in the end, didn’t quite like any of them. (Plus they were lots of extra effort.)
So I resorted to just using nutritional yeast flakes on top. I also swapped out my sour cream, which I used to mix in with the avocado with cashews. I was surprised at how similar it tasted to the original. You can find my guac recipe here.
When I struggled with poor appetite and food anxiety I used to love the taste of my dairy laden nachos. But hated the way they made me feel afterward. I never have any issues digesting dairy. But it just made me feel very heavy and yuck.
It was a meal I classified as “heavy.” And would only have it when my appetite could handle it, usually right before my period was due when I was hungrier. Now that the meal is vegan, it feels light and delicious yet still hearty from the beans. I love eating it whenever now because I know it won’t make me feel yuck. I like to swap out the beans depending on what time of the month I’m having it in.
It’s a meal I feel like most either in my luteal phase or menstrual phase. I usually opt for black beans in the menstrual phase and red kidney beans in the luteal phase. This is just something I am experimenting with and a fun little way to ensure getting a little more variety. Here is my easy recipe. It is gluten-free and dairy-free.
Craving more delicious, vegan snack recipes? Try making these vegan baked eggplant fries with Mediterranean sauce!
This recipe was republished with permission from Hazel and Cacao.
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