Vegan Loaded Nacho Cheese

I’d say this is my favorite appetizer ever. No need to go to Hooters or your next door bar to order your favorite loaded nacho cheese. Unless you want to see your favorite server in short skirt hehe! Anyway, love cauliflower, it’s becoming more and more popular with its versatility for vegan dishes.

Cauliflower is in the family of cruciferous vegetables. It contains 77% of the recommended daily value of vitamin C. High in fiber, vitamin B6, and folate. A study shows cauliflower help fights cancer, it contains sulforaphane a compound that’s known for killing cancer cells, it helps slow the tumor growth according to Dr. Mercola.

So eat your crucifers and enjoy their health benefits!

Recipe for the vegan nacho cheese:

 

  

 

Buy a whole head of cauliflower and divide into 2 parts. 

 

Print
Ingredients
  • 2 medium size carrots, peeled, cut into small cubes
  • 1/2 head of cauliflower, cut into florets
  • 1/2 cup almond milk
  • 1 1/2-2 tablespoons nutritional yeast seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and black pepper
Instructions
  1. Place the carrots and cauliflower in a steamer, steam for 15-20 minutes or until tender. 



  2. Place the steamed veggies and the rest of the ingredients in a blender. Set your blender to high and blend until smooth. Adjust the seasonings to your desired taste. 



 

Recipe for the buffalo cauliflower:

 

  

 

Print
Ingredients
  • 1/2 head of cauliflower cut into florets
  • 1/2 cup almond meal
  • 2 tablespoons Sriracha
  • 2 tablespoons olive oil
  • salt
Instructions


  1. Heat the oven to 400 degrees. Line a baking pan with parchment paper or foil. In a bowl, combine cauliflower, Sriracha, and salt. 





  2. Dredge the cauliflower in almond meal, arrange them on the baking pan evenly. Drizzle with oil, bake for 20-30 minutes or until tender. Cool and finely chop to resemble a texture of a ground meat. Set aside. 








Recipe for the loaded meatless nachos:

 

  

 

 

Print
Ingredients
  • 1 red bell pepper, seeded, finely chopped
  • 1 stalk celery, finely chopped
  • 1 cup lettuce, shredded
  • 2 stalks green onions, chopped, use for garnish
  • 2 cloves of garlic minced
  • 2 tablespoons olive oil
  • salt and black pepper
  • Corn Tortilla Chips no preservatives or artificial flavorings
Instructions


  1. Heat a pan with oil, saute the garlic. Add bell pepper, celery, salt, and black pepper stir, cook until tender. Add the chopped buffalo cauliflower to the red pepper mixture, stir to mix. Set aside. 





  2. Place the nacho chips on a platter. Layer the lettuce, buffalo cauliflower mixture, and vegan cheese. Garnish with green onions, drizzle more vegan cheese on top if desired. 




 

Get your dinner Plant fueled recipes today!

 

2 Comments

  1. Nancy on July 21, 2017 at 8:25 pm

    Looking forward to trying these



    • Jen Paleracio on July 21, 2017 at 11:53 pm

      Thanks for checking out my recipes. And when you try them, please let me know how you like them. Have a wonderful weekend 🙂