If you’ve been looking for a recipe for vegan nachos then it doesn’t get much better than this super simple and delicious vegan nachos that utilises TVP (textured vegetable protein) and a mouth-watering cashew cheese sauce.

There’s honestly something so satisfying when eating a meal with just your hands, and you’re going to be in heaven with these vegan nachos.

The below recipe for vegan nachos works as a great basis where you can add additional toppings such as salsa, avocado or whatever else you generally serve up with your nachos.

This particular vegan nachos recipe utilises dried TVP (textured vegetable protein) as the main form of protein and it replicates mince meat perfectly.

A lot of people get scared off from using TVP in recipes, but it is a relatively simple ingredient to implement and, as I said earlier, it replicates mince meat perfectly - making it a great addition to a lot of meals.

TVP is a product made from soybeans, and it’s honestly a nutritional gold mine. It boasts per cup of dried TVP roughly 35g protein, 6.5 mg Iron, 197mg Magnesium, 1.7mg Zinc and so much more!

So if you’ve been looking for an easy vegan TVP recipe then this is another absolute winner that you need to put on your list.

Start off this recipe for vegan nachos by heating your pan with some oil and adding in your spices until fragrant. I have been using the Cosmic Cookware Australia Cosmo Pan lately and it works an absolute dream. The large 28cm diameter and deep sides allow for less mess, and the Swiss Certified non-stick ceramic means that this delicious meal won’t stick and the clean up is a breeze.

And I’ve been loving cooking with my Cosmic Cookware Australia pan as it’s actually nice to have some cookware on the stove that looks visually appealing!

Afterwards you simply add in your water until it reaches temperature, and then pour in your dried TVP. A lot of people suggest soaking your TVP beforehand, but it’s honestly not needed if you add it to your meal with your stock/liquid - it’ll absorb the liquid flavours and quickly rehydrate itself from its dry form and make an incredible mince texture.

If you’ve followed a few of my recipes, you will know I love this incredible combination of maple syrup and soy sauce - creating an incredible sweet and savoury flavour that works well in so many meals. With this particular recipe for vegan nachos I add in the addition of nutritional yeast and tomato paste to give it a bit more of a sweet cheesy tomato flavour that works incredibly well in this vegan nachos easy recipe.

The mixture will come together quite quickly and it should comfortably serve 4 people with the addition of the corn chips, avocado, salsa and my tasty cashew cheese sauce.

The vegan cheese sauce recipe is honestly out of this world and it’s unreal the creamy texture that cashews provide - resulting in a very creamy and cheesy sauce.

My cashew vegan cheese sauce recipe isn’t too complicated, as it’s just a case of adding in a handful of simple ingredients into a blender and blending until the texture is smooth.

You’ll honestly thank me for this one - it’s so good!

INGREDIENTS

Recipe for Vegan Nachos

‘Meat’ mixture

• 1 cup textured vegetable protein (TVP

• 1 cup boiling water (for soaking TVP)

• 1 Garlic Clove, minced

• 1 Tsp Sweet Paprika

• 1 Tsp Cumin

• Handful of Oregano

• 1 Tbsp of Nutritional Yeast

• 3 Tbsp of Dark Soy Sauce

• 3 Tbsp of Maple Syrup

• 3 Tbsp Tomato Paste

Cheese Sauce

• 1 & 1/2 Cups Cashews

• 1 Tbsp Lemon Juice

• 1/4 Cup Nutritional Yeast

• 1/2 Tsp Paprika

• 1/2 Tsp Turmeric

• 300ml Vegetable Stock

METHOD

• Rehydrate Textured Vegetable Protein by gently combining it with boiling water in a heatproof bowl. Let it soak for 5-10 minutes until it achieves a minced texture.

• Place olive oil in fry pan on medium heat

• Add garlic, paprika, cumin and oregano to the pan, stir until fragrant

• Stir in hydrated TVP, nutritional yeast, soy sauce, maple syrup and tomato paste to the pan, mixing to combine.

• Set aside

• CHEESE SAUCE: Add cashews, lemon juice, nutritional yeast, paprika, turmeric, vegetable stock to a blender. Blend to combine

• Combine all ingredients over a bed of corn chips