Loaded with a spicy jackfruit and topped with a creamy vegan queso, red onions, jalapeños, avocado, tomatoes, and fresh lettuce, these vegan nachos are an easy and delicious way to spice up your summer entertaining.
Ingredients
Prep
- Preheat your oven to 375º (190º C). Oil a 9” x 13 ” inch sheet pan with oil or line it with parchment paper.
- Drain, rinse, and pat jackfruit dry. Place jackfruit in a medium bowl. Using your hands or a fork, shred the jackfruit chunks into bite-sized pieces. It should resemble a “pulled pork” texture. Add water, taco seasoning, and cayenne powder. Toss covering all the jackfruit.
- Place the jackfruit on the baking sheet evenly and bake for 15-20 minutes.
- Meanwhile, in a high-powered blender or food processor combine the queso ingredients together. Blend until smooth and creamy. To thin add a little bit of water. Taste and add additional seasoning if desired.
- Heat a small pot on low. Pour the queso into the pot and heat for 1-2 minutes, stirring constantly, until warm. Be careful not to turn the heat to high, or the queso will burn.
- Take the jackfruit out of the oven and add your chips. You can either move the jackfruit to a bowl and then layer it on top of the chips. Or you can move the jackfruit to one side of the pan and add the chips.
- Lastly, add your toppings. Salsa, queso, sour cream, sliced tomatoes, onions, jalapenos, guacamole, and lettuce. Eat and enjoy!
