mean green vegan nachos
This bad-ass platter of mean green nachos has avocado, kale, vegan cheese, and a tangy cilantro sour cream.
Servings 2 to 4
Ingredients
cilantro sour cream
- ½ C raw whole cashews, soaked for 20 minutes in hot water
- ¼ C nondairy milk
- ⅓ C cilantro
- ½ a lime, juiced
- 2 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
nachos
- 1 avocado, diced
- 2 C kale, stems removed and finely chopped
- ½ a lime, juiced
- ¼ C red onion, finely chopped
- 1 C shredded vegan cheese
- 5 to 6 C corn chips
Instructions
- Preheat oven to 375°F.
- Combine the ingredients for the cilantro sour cream in a high-powered blender until very smooth. Transfer to a squeeze bottle (if desired) and refrigerate until ready to serve nachos.
- Massage the shredded kale with lime juice.
- Arrange a layer of corn chips on a baking sheet, then add ½ cup of shredded vegan cheese, half the amount of kale, and half the red onion on top and do another layer of each ingredient.
- Bake for 10 to 15 minutes (time may vary) until the kale is slightly crispy but still green and the cheese has melted.
- Top with diced avocado and cilantro sour cream. You can add more freshly chopped cilantro if desired.
