Vegan Chili and 5 Minute Easy Vegan Queso come together to make the most delicious easy snack. These Vegan Chili Cheese Nachos are perfect for game day or a simple dinner.
Boil the cashews for ten minutes to soften, then drain. Combine cashews and all other ingredients in a high powered blender. Blend for 2-3 minutes until smooth, stopping occasionally to scrape down the sides. Store in an airtight container in the fridge for up to 5 days.
Heat the vegan chili in a saucepan until hot. Spread the blue corn chips onto a large pan or two large plates. Spoon the chili over the chips, then drizzle the vegan queso over the chili. Finish with pico de gallo and avocado to garnish.
Recipe makes 1 large pan or 2 large plates of nachos. There will be leftover vegan queso.
This recipe is heavy on nutritional yeast. For a milder cheesy flavor, use a bit less. The queso will be fairly warm from using boiled cashews. It will stay hotter if you use room temperature salsa. If you prefer it hotter, simply warm the queso in a sauce pan before putting it on the nachos.
To make the queso in 5 minutes, keep soaked and drained cashews on hand in your freezer.
To make the queso raw, soak the cashews for 2 hours or overnight instead of boiling them and use raw pico de gallo in place of salsa.