Nachos with chorizo and vegan cheddar

Name: Nachos with chorizo and vegan cheddar
Yield: 2.0
Ingredients: 2 large carrots, grated; 2 cups water; 1.0 garlic cloves; 1.0 small pieces of onion; 1.0 tsp. salt; 1.0 tbsp. lemon juice; 1.0 tbsp. apple cider vinegar; .25 cups nutritional yeast; .25 cups margarine; 4 cups cornstarch; .25 cups water (for diluting cornstarch); 6 cups tortilla chips; 2 tbsp. store-bought soy chorizo; Pickled chilies, to taste

These nachos are topped with vegan chorizo and a smooth, dairy-free cheddar sauce made on the stove. Enjoy them as an easy Netflix snack, Saturday night comfort meal, or your next party favorite.

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Ingredients

SERVINGS:

Calories: 540 Protein: 22 g

For vegan cheddar cheese:

2 large carrots, grated
2 cups water
1.0 garlic cloves
1.0 small pieces of onion
1.0 tsp. salt
1.0 tbsp. lemon juice
1.0 tbsp. apple cider vinegar
.25 cups nutritional yeast
.25 cups margarine
4 cups cornstarch
.25 cups water (for diluting cornstarch)

For assembling:

6 cups tortilla chips
2 tbsp. store-bought soy chorizo
Pickled chilies, to taste

Preparation

Cook the carrots: Bring 2 cups of water to a boil. Add the grated carrots and cook for 5 minutes.
Blend the cheese base: Transfer the carrots and cooking water to a blender. Add the garlic, onion, salt, lemon juice, vinegar, and nutritional yeast. Blend for 1 minute, until smooth.
Thicken the sauce: In a medium saucepan over medium heat, melt the margarine. Pour in the blended mixture and stir constantly. In a small bowl, stir together the cornstarch and ¼ cup water, then add it to the saucepan. Keep stirring until the sauce thickens.
Cook the chorizo: In a skillet over medium heat, cook the soy chorizo until golden brown.
Assemble: Arrange the tortilla chips on a plate. Pour over the vegan cheddar, top with chorizo, and finish with pickled chilies to taste.

Tips

Serve immediately while the cheese is hot and pourable.

Nachos with chorizo ​​and vegan cheddar