Spicy Vegan, Soy-Free Nachos with a Hearty "Meat" Substitute

These nachos are engineered for maximum flavor, incredible texture, and a truly satisfying experience—all while being entirely vegan and soy-free. We're focusing on layers of spicy, savory "meat" crumbles, rich cashew queso, fresh salsa, and vibrant toppings that will impress even the most discerning palate.

Yields: 4-6 servings

Prep time: 30 minutes (plus cashew soaking)

Cook time: 30 minutes

Ingredients:

For the Soy-Free "Meat" Crumbles:

• 1 tablespoon olive oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 (14-ounce) package tempeh (chickpea or hemp-based, ensuring soy-free), crumbled
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper (or more for extra spice)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons nutritional yeast
• 1 tablespoon tomato paste
• ½ cup vegetable broth

For the Spicy Cashew Queso:

• 1 cup raw cashews, soaked in hot water for at least 30 minutes, then drained
• ½ cup unsweetened plant-based milk (almond or oat, ensure soy-free)
• ¼ cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• ½ teaspoon smoked paprika
• ¼ teaspoon turmeric (for color, optional)
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt
• 1-2 jalapeños, deseeded and roughly chopped (for extra spice, leave some seeds)

For the Nachos Assembly:

• 1 large bag sturdy corn tortilla chips (ensure soy-free)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• Fresh pico de gallo or salsa (store-bought or homemade)
• Sliced pickled jalapeños, for garnish
• Chopped fresh cilantro, for garnish
• Fresh lime wedges, for serving
• Sliced avocado or guacamole, for topping (optional)

Instructions:

1. Prepare the Cashew Queso: In a high-speed blender, combine the soaked and drained cashews, plant-based milk, water, nutritional yeast, lemon juice, minced garlic,
2. smoked paprika, turmeric (if using), cayenne pepper, salt, and chopped jalapeños. Blend until completely smooth and creamy. Taste and adjust seasoning; add more jalapeño for extra heat if desired. Set aside.
3. Make the "Meat" Crumbles: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add the crumbled tempeh to the skillet. Break it up further with a spoon and cook until lightly browned, about 8-10 minutes.
5. Stir in the smoked paprika, cumin, chili powder, cayenne pepper, salt, black pepper, and nutritional yeast. Cook for 1 minute, stirring constantly.
6. Stir in the tomato paste and vegetable broth. Bring to a simmer and cook until most of the liquid has evaporated, about 5-7 minutes. The crumbles should be moist but not watery. Taste and adjust seasoning.
7. Assemble the Nachos: Preheat your oven to 375°F (190°C).
8. Spread a layer of tortilla chips on a large, oven-safe platter or baking sheet.
9. Sprinkle about half of the black beans and corn over the chips.
10. Evenly distribute about half of the "meat" crumbles over the chips.
11. Drizzle about half of the cashew queso over everything.
12. Repeat with another layer of chips, the remaining black beans, corn, "meat" crumbles, and queso.
13. Bake: Place the nachos in the preheated oven and bake for 10-15 minutes, or until the queso is bubbling and the chips are slightly crisped.
14. Garnish and Serve: Remove from the oven. Top generously with fresh pico de gallo (or salsa), sliced pickled jalapeños, and 
15. chopped fresh cilantro. Add sliced avocado or guacamole if using. Serve immediately with fresh lime wedges. Enjoy!