Loaded Vegan Nachos

Ingredients

• 0.5 cups cashews
• aluminum foil
• 1 cup chunky salsa
• 1 small red bell pepper - cored , seeded, and chopped
• 2 tablespoons nutritional yeast
• 0.5 teaspoons ground turmeric
• 0.25 teaspoons salt
• 1 package tortilla chips , 13 ounce
• 1 can black bean chili , 15.25 ounce
• 2 ripes avocados , peeled and cubed
• 0.25 cups chopped fresh cilantro , or to taste
• 0.5 lime , juiced
• 1 pinch salt , or to taste
• 1 cup pico de gallo
• 2 tablespoons chopped fresh cilantro , or to taste

Instructions

1. 1

   Gather all ingredients.

2. 2

   Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.

3. 3

   Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

4. 4

   Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.

5. 5

   Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.

6. 6

   Bake in the preheated oven until hot, 10 to 15 minutes.

7. 7

   Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.

8. 8

   Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.

9. 9

   Enjoy!