A vegan take on Guy Fieri's
Trash Can Nachos
Serves 4
Original
Guy Fieri's classic
- Fried tortilla chips — 200 g
- Ground beef (80/20) — 300 g
- Cheddar cheese — 200 g
- Sour cream — 120 g
- Pico de gallo — 100 g
- Jalapeños — 30 g
- Black olives — 30 g
- Taco seasoning — 15 g
The vegan version
Vegan
- Tortilla chips (plain, not cheese-flavored) — 200 g
- Walnuts (taco “meat”, in place of the ground beef) — 150 g
- Cremini mushrooms (taco “meat”) — 150 g
- Olive oil — 15 g
- Raw cashews (queso, in place of the cheddar) — 100 g
- Nutritional yeast (queso) — 20 g
- Lemon juice (queso) — 15 ml
- Smoked paprika and a pinch of turmeric (queso)
- Plain unsweetened dairy-free yogurt (in place of the sour cream) — 120 g
- Pico de gallo — 100 g
- Jalapeños — 30 g
- Black olives — 30 g
- Taco seasoning (no added dairy) — 15 g
Our steps
- 1Cover the cashews with just-boiled water and soak 15–20 min; drain.
- 2Blend the cashews with the nutritional yeast, lemon juice, paprika, turmeric and about 180 ml water until completely smooth. Warm it in a small pot over medium heat, stirring, until it thickens like a sauce (about 5–10 min).
- 3Pulse the walnuts and mushrooms in a food processor into a coarse crumb. Cook in the olive oil over medium-high heat until browned and dry, then stir in the taco seasoning and a splash of water.
- 4Heat the oven to 200 °C / 400 °F. On a sheet pan, layer the chips with the taco “meat” and the queso in two or three layers, so the bottom chips get topping too. Warm 5 min.
- 5Finish with the pico de gallo, jalapeños, olives and spoonfuls of the yogurt. Serve right away.
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