DUMP DAIRY RECIPE
By Jessica aka Love Vegan Soul
These Cheesy Loaded Chipotle Nachos Supreme are as flavorful as they sound. Made with 8 layers of delicious plant-based toppings, you'll love each bite more than the last. Plus, just because they're vegan doesn't mean you have to miss out - the dairy-free queso sauce and avocado coconut lime crema shine with cheesy and creamy textures and flavors.
Check out the recipe below and learn how to make this recipe for yourself with Jessica during the Dump Dairy Workshop Series this Friday! There's still time to sign up for free to access this exclusive content.
Cook Time: 35 minutes | Servings: 4-6
RECIPE COMPONENTS
Chipotle BBQ Mushrooms
Avocado Coconut Lime Crema
Fresh Pico de Gallo
Vegan Queso Sauce
Refried Black Beans
Tortilla Chips
Toppings: sliced scallions, chopped fresh spinach
Chipotle BBQ Mushrooms
Ingredients
8 oz mushrooms of your choice,
cleaned, and diced
1 Tbsp tamari sauce or soy sauce
½ tsp onion powder and/or garlic
4-6 chipotle peppers in adobo sauce
2 Tbsp vegetable oil of choice
¼ cup BBQ sauce
Preparation
Add chipotle peppers to a bowl and mash with the back of a fork or spoon to create a chunky paste. Add BBQ sauce, mix until well combined, and set aside.
Heat a skillet over medium-high flame, add oil, and allow to warm until oil begins to shimmer. Add mushrooms, tamari/soy sauce and onion/garlic powder and reduce heat to medium.
Saute for about 5 minutes until mushrooms release most of their liquid and begin to brown on the edges.
Add chipotle BBQ sauce and continue to saute for another 5-7 minutes until the sauce has begun to simmer and thicken slightly.
Remove from heat and set aside.
Fresh Pico de Gallo
Ingredients
1 quart grape tomatoes, diced
1 yellow bell pepper, diced
1 jalapeno pepper, seeded and diced
1/4 medium red onion, diced
1 lime, juiced
1 handful cilantro, chopped
1 tsp sea salt
Preparation
In a large mixing bowl stir together all ingredients. Store in a seal-able container in a refrigerator for at least 30 minutes to allow flavors to combine.
Avocado Coconut Lime Crema
Ingredients
1/4 cup full fat coconut milk
8oz firm tofu
Juice of 1 lime
1 1/2 Tbsp apple cider vinegar
sea salt to taste
1 ripe avocado, pitted and peeled
Preparation
Add all ingredients to a blender and blend until smooth. Store in a container with an airtight lid and chill in the refrigerator until ready to serve.
Vegan Queso Sauce
Ingredients
1/2 cup cooked chickpeas
1 1/2 cups unsweetened plant milk, we used almond milk
1 lime, juiced
3/4 tsp sea salt
2 Tbsp vegan butter or oil (optional)
1/4 cup nutritional yeast
1 tsp onion powder
1 jalapeno pepper, seeded and diced (optional)
2 Tbsp mild salsa
1/4 tsp ground turmeric
2 tsp cornstarch, you can also use potato or tapioca starch
Preparation
Add all vegan queso sauce ingredients to a blender and blend for 30-60 seconds until smooth.
Add blended sauce to a large saucepan and simmer on medium heat for five to seven minutes, stirring constantly, until the sauce is shiny and bubbling. It should be thick enough that it coats the spoon, but loose enough that it still runs off of it freely. 3. Remove from heat and set aside until it's time to assemble the nachos.
Refried Black Beans
Ingredients
2-15 oz cans black beans, drained and rinsed
½ white onion diced
2 Tbsp grapeseed oil
½ tsp ground cumin
½ tsp ground coriander
½ tsp sea salt
2-3 Tbsp water
Preparation
Heat a pan over medium flame. Add oil and onions to the pan and saute until the onions become fragrant and translucent. Add the black beans and cook with the sauteed onions, constantly stirring and smashing to mash the beans. Add a few tablespoons of water to loosen the texture of the beans and continue to heat until the beans come to a gentle simmer. Remove from the heat and set aside until it is time to assemble the nachos.
Nacho Assembly
Add a layer of tortilla chips to the base of your serving dish and top with a layer of chopped fresh spinach or lettuce then drizzle with about half of the vegan queso sauce. Top with alternating layers of refried black beans, chipotle bbq mushrooms and fresh pico de gallo then drizzle the remaining vegan queso sauce on top. Add dollops of the avocado coconut lime crema to the top of the nachos and sprinkle with sliced scallions. Serve and enjoy!
Jessica Carter Bio
Jessica is a vegan recipe developer and wellness educator on a mission to make plant-based eating more accessible for everyone. Jessica began experimenting with plant-based food and cooking in 2010, and went vegan in February 2016.
She created her plant-powered brand, Love Vegan Soul, a few years later to explore global flavors, ingredients, and plant-based traditions. Jessica creates simple and delicious vegan dishes, recipe videos, and conducts cooking demos and wellness workshops across the country to help people make more sustainable and nourishing food and lifestyle choices. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington.
Jessica is the Director of Program Innovation at Afro-Vegan Society. She received her Bachelor's Degree in African American Studies from Ohio University in 2009 and her certificate in Plant-Based Nutrition in March 2019 through the T. Colin Campbell Center for Nutrition Studies. Visit her website for delicious vegan recipes: https://www.lovevegansoul.net/