Let’s talk nachos! There are few things as delicious as a loaded nacho plate – loads of bubbling cheese, fresh veggie toppings, heaps of guacamole, tangy salsa… Ugh, so good!
Never eating nachos again was a real fear of mine when we were making the transition to veganism. Sour cream and tons of cheese were the highlight of eating nachos, right? And our first few vegan nacho plates just weren’t as “stuff-yourself-delicious” as our previously perfected non-vegan plates. Thankfully, through many trials, our vegan nacho plates are now just as good, if not better, than our non-vegan ones! Today I’m going to share all of our tips and tricks for making a kickass vegan nacho plate that will have you, and everyone you serve it to, in total awe.
Now get ready for this because I’m downright passionate about what it takes to make a mindblowing nacho plate, okay? You’ve been warned!
First things first, a fantastic nacho plate requires a good, sturdy base. That means high quality tortilla chips AND proper chip placement. Our favourite brand is Que Pasa, they’re organic, lightly-salted, and just the perfect restaurant style tortilla chips. (They also have these awesome O’Canada red and white corn tortilla chips that are perfect for Canada Day nachos! Add some blue corn chips to the mix for a 4th of July theme!)…