Soy Chorizo Vegan Nachos

Vegan Nachos

Soy Chorizo Vegan Nachos recipe by House Foods


  • ½ pkg. Soy Good Soy Chorizo Crumbles
  • 1 bag of nacho chips

For Vegan Cheese:

  • 2 large red potatoes, peeled and chopped
  • ½ large carrot, peeled and chopped
  • ¼ small yellow onion
  • ¼ medium red bell pepper
  • 2 cloves garlic, peeled
  • ½ cup raw cashews, preferably soaked overnight in water
  • 2 tbsp. nutritional yeast
  • ½ tsp. salt
  • ¾ tsp. lemon juice
  • Pinch of mustard powder
  • Pinch of paprika
  • Pinch of cayenne

Optional Toppings:

  • ½ cup of black beans, rinsed
  • ½ cup of corn, rinsed
  • ½ cup of tomatoes, diced
  • ¼ cup of cilantro, chopped
  • ¼ cup of onion, chopped
  • ¼ cup of jalapenos, sliced


  1. In a pot filled with water (set to medium high heat) add potatoes, carrot, onion, bell pepper, garlic and cashews.
  2. While potatoes cook, set a pan over medium high heat and add a bit of oil. Add Soy Chorizo and cook until done. Set aside.
  3. Once cooked, remove potatoes from heat, strain them and reserve 2 cups of water.
  4. Place ingredients in a blender and add ¾ cup of water, nutritional yeast, salt, lemon juice, mustard powder, paprika and cayenne. Blend until smooth to make vegan cheese.
  5. If mixture is too thick, add water until desired consistency is reached; set aside.
  6. Place chips on a plate, pour vegan cheese over and top with Soy Chorizo crumbles. Add desired toppings, serve hot.

Posted on WholeFoods Magazine Online, 7/7/2017