THE ULTIMATE LOADED NACHOS 🧀🌮🌱

These are the loaded nachos my friends request every match day. Crispy, cheesy, messy in the best way - and completely vegan!

We’re talking layers of tortilla chips, black beans, a silky cashew queso, smoky tofu mince, fresh pico de gallo, pickled onions, guacamole and plenty of Tabasco Jalapeño Sauce to bring everything together.

It’s the kind of food you want right in the middle of the table: everyone digging in and absolutely no need for cutlery. Stick the football on, put this down, and let everyone get stuck in.

INGREDIENTS

Serves 4–6 as a sharing dish

For the vegan queso

• 120g raw cashews

• 180–240ml hot water

• 1 garlic clove, minced

• 1 tsp white miso paste

• 2 tbsp nutritional yeast

• ½ tsp turmeric

• ½ tsp salt, plus more to taste

• A few splashes of Tabasco Jalapeño

• 1 tsp dark soy sauce (optional, for colour)

For the smoky tofu mince

• 400g extra-firm tofu

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 2 garlic cloves, minced

• 1 tbsp soy sauce

• A few splashes of Tabasco Jalapeño Sauce

For the pico de gallo

• 2 large vine tomatoes, finely chopped

• 1 small red onion, very finely diced

• 1 lime, juiced

• Large handful fresh coriander, leaves finely chopped

• 1 tbsp extra virgin olive oil

• Salt + pepper, to taste

For the guacamole

• 2 ripe avocados

• 1 lime, juiced

• Small handful fresh coriander, leaves finely chopped

• Salt, to taste

To assemble

• 1 bag of tortilla chips

• 1 x 400g tin black beans, drained, rinsed + seasoned well with salt, pepper + the juice of a lime

• 2 tbsp tinned sweetcorn

• 2 tbsp sour cream / cream cheese (I use plant-based)

• Small handful quick pickled red onions (sliced, then scrunched with a good pinch of salt + good squeeze of lime juice / splash of vinegar)

• Tabasco Jalapeño Sauce, to finish

METHOD

1. Make the queso

Add the cashews the the blender with 180ml hot water. If you have time, leave them to soak for 15-20 minutes - this will make the queso even smoother.

Then to a high speed blender, add the rest of the ingredients. Blend until completely silky and glossy, loosening with a splash more water if required. Taste and adjust the seasoning - it should be creamy, savoury, lightly spiced and delicious.

2. Make the smoky tofu mince

Pat the tofu dry, then crumble it into rough mince-like pieces with your hands.

Warm the oil in a large frying pan over a medium-high heat. Add the tofu and cook for 8–10 minutes, stirring regularly, until it is golden and crisp around the edges.

Add the smoked paprika, cumin, garlic, soy sauce and Tabasco Jalapeño. Season with salt and pepper, then cook for another 2–3 minutes until the tofu is coated, crispy and dark-golden.

3. Make the pico de gallo

Add the diced tomatoes (I like to sprinkle with salt + leave to sit in a sieve for 10 minutes then drain), onion, lime juice, coriander, olive oil and salt to a bowl. Mix well, then leave for 5–10 minutes so everything gets nice and juicy. Taste and add more salt or lime if needed.

4. Make the guacamole

Scoop the avocados into a bowl and mash with a fork. Add the lime juice, coriander, salt and pepper. Keep it slightly chunky - you want texture here.

5. Build the nachos

Get a large tray or platter and add half the tortilla chips. Scatter over half the black beans, a scattering of corn, some mince, then pour over a generous layer of queso.

Add the remaining tortilla chips and repeat. Then load everything up with the spico de gallo, pickled onions and big dollops of guacamole + sour cream.

Finish with pickled onions + very generous drizzle of Tabasco Jalapeño.

6. Serve

Get the tray straight into the middle of the table while the nachos are still crunchy. Every bite should have something different going on: creamy queso, smoky tofu, sharp pickled onions, fresh pico and that mild, zesty kick from the Tabasco.

Loaded nachos, but made vegan. Who are you sharing these with? 🌮