Vegan nachos

Use however many- or few- tortilla chips as you like, but be generous with the toppings!

Today was the perfect opportunity to put into practice an idea we had earlier this week: nachos! They are a great "fun" lunch for the holidays and just the mention of nachos will put a smile on the dourest of faces- especially when the recipients are vegan and have not been able to enjoy them since they gave up cheese. Here's how to make everyone happy:
Make a decent vegan nacho cheese sauce- regular readers will know that we eschew bought vegan hard "cheeses" as they are inevitably highly processed and contain fillers like potato starch. Use plain salted tortilla chips rather than those with artificial flavourings. (Or you could use kale chips instead if you want to keep it raw). Serve with a range of toppings, including guacamole/ avocado, your favourite salsa, salad, olives, plain soya yoghurt or even refried beans. Scroll down below this picture to see exactly what to do and get the recipes for the accompaniments:

Plain salted tortilla chips

Sliced avocado or guacamole- recipe here 

Awesome vegan nacho cheese sauce- recipe here - just make it a little runnier with some more water

Your favourite salsa- recipe suggestion here

Refried beans if you like- instructions here for lower fat version 

Some olives, salad, soya yoghurt, cashew cheese etc.

• Chop any salad veggies/ avocado ready. (Sprinkle lemon juice on avocado slices to stop them browning.)
• Using a balloon whisk for extra smoothness, make the nacho cheese sauce.
• Put the salsa together.
• Have any other accompaniments made up and on hand.
• Arrange the chips on a plate and drizzle on plenty of cheese sauce. You can leave them cold or use a microwave or grill to heat them gently- but be careful not to dry the sauce out.
• Serve covered with or accompanied by all the other stuff, and dig in!

This post also goes to Simply Food's  Flavours of Mexico Event, hosted by Jagruti's cooking Odyssey