Discover a delicious Vegan Nachos Recipe with Healthy Mummy! This recipe is oil-free, gluten-free, dairy-free, and whole-food plant-based.
Delicious Vegan Nachos: A Plant-Based Twist on a Classic Favorite!
Healthy Emmie, a renowned nutritionist, has developed the Slim on Starch® system for weight loss and weight maintenance, combining the teachings of several prominent doctors in the field of plant-based nutrition. Through her program, clients work with a team of nutrition coaches and mindset coaches to achieve their health goals. This personalized approach sets her apart and has helped thousands of people transform their lives.
The Slim on Starch program is based on principles from experts like Dr. John McDougall, Dr. Joel Furhman, Dr. Alan Goldhamer, and more. By focusing on a plant-based diet rich in starches, clients learn how to make sustainable changes for long-term success. If you’re looking to improve your health and well-being, Healthy Emmie’s program may be the solution you’ve been seeking.
Ultimate Vegan Nachos: A Guilt-Free Twist on a Classic Favorite!
In today’s cozy video we are making nachos welcome to the first day of our vacation we are going to be making healthy Whole Food plant-based nachos no animal products no oil so nutrient dense and delicious and so easy too I have healthy Mommy here would you like to introduce yourself I’m healthy mommy her.
Mom and that’s that I’m healthy Emmy I’m a nutritionist a weight loss specialist and the creator of the slimon starch program I’m in my sweatshirt we’re on vacation it’s nice and cozy so let’s get down to busness I just pulled out of the oven the tortilla chips so let me show you exactly how those are made so these were the best corn tortillas I could.
Find they are from LA banderita and I always look at the ingredients and I just make sure that they haven’t added any oil and that the ingredients are minimal so there are going to be some you know thickening agents in here but I don’t worry about those too much the only ingredients are water corn and then some preservatives.
And some xantham gum again those are not the end of the world to me okay so the oven is preheating to 380 and I’m going to cut these into chips normally these are really good when the tortillas are frozen but I just went to the grocery store so they’re not going to be frozen cut these into.
Chips that so I’m going to cut them into six so we got little triangles how cute all right now I’m going to take a baking sheet I’m going to line the these I don’t want to overcrowd them now we’re going to bake these at 380 for about 10 minutes 10 to 12.
Minutes and now we’re going to go ahead and make our queso sauce so for the queso sauce I’m going to put healthy mummy on duty here we need some nutritional yeast and we also need some salsa and then I have some spices that we’re going to throw in so if you could open that.
Up okay so now I’m back with non-dairy milk which was a missing ingredient and I also got a red onion so we’ll get that cut up because we’re going to add that onto the nachos we are going to be making a little quo sauce here this is from my healthy dressing and sauces cookbook and I for forgot that we needed non-dairy.
Milk for it but now that we have that we’re good to go so it’s going to be a combination of non-dairy milk salsa nutritional yeast and then spices I’m using a few tablespoons of oat flour and then a teaspoon of garlic powder a teaspoon of onion powder and then a little bit of chili powder as well and all we’re going to do here is mix these.
Together and put it on the stove top and it’ll sort of thicken up because we have the flour in here to help thicken it up all right so we’re going to need a platter for these bad boys so I’ll wash the platter half is fine we need more the onion I am just going to steam up you can water sauté you can steam I’m just.
Going to throw this into my microwave steamer put some water in the bottom and and microwave it for about four or 5 minutes now the inspiration for even making these nachos in the first place is because I’m trying to clean out my P Pantry on this vacation and just brought along all the stuff that was in my pantry instead we’re making stuff from.
It and I have these in my pantry I got these a while back on Amazon these are awesome they’re basically corn chips that are totally oilfree they’re little like ornias if you are familiar so it’s kind of like a corn tortilla that’s been baked and there’s no oil and there’s no salt added to these ones either so I was.
Going to use these as the chips and then we have some chips as backup as well but I’m just going to open these up and put these on a platter it’s queso time so let me look up my own recipe okay so we are going to need a cup of this into a little saucepan here then we’re going to do A3 of a cup of nutritional yeast and then I’m also.
Going to pour in the spice mix a couple of tablespoons of oat flour teaspoon of garlic powder teaspoon of onion powder and then some chili powder right yep all right we’ll whisk it together and we’re going to put it over the.
Stove do we have a can opener yes we do it does not look promising does not look promising but it works all right so I’m opening some black black beans I will drain and rinse these Pro tip you want to rinse until the bubbles are gone the bubbles are one of the culprits for what gives you gas so you.
Really want to make sure that you rinse your beans very well I chose black beans you can choose any type of bean you could also do lentils I was thinking about doing lentils but I was like but if we have leftovers and we want to have this again maybe next time I’ll do it with my Len lentil taco meat which is so easy you just take red.
Lentils and you put it over a skillet with some tomato paste some garlic some onion and some Veggie broth and then some spices and it comes together like a taco meat all right then I have some green chilies which just throw a little of these on top some.
Pico Pico is the best and some guac to get yeah it usually gets pretty thick I mean not like Wicked thick but it’s not thin so what we’re going to do here is we’re going to take our chips we have them all laid out on this platter and we all know how to make nachos we’re going to pour the cheese sauce over and then we’re going to put on our toppings.
Which are I got to heat up the onions we’ll put on the onions we’ll put on the lettuce the Pico the guac the black beans and then we will dig in really tasty yeah yeah haven’t you worked your way through my healthy sauces and dressings cookbook 10 times if you are enjoying these nachos.
Then you also are going to want to make sure that you are enjoying B12 regularly because if you are on a plant-based diet you got to make sure you supplement with this it is imperative for proper neurological function all the B12 that you’re going to find out there are nasty but mine is awesome so this is linked below there is as you can see here no.
Sugar no oil no gross stuff it’s vegan clean premium ingredients just one ingredient so get yours now all right let’s assemble so we’ve got our cheese sauce which is nice and thick so we’ll spoon that on ladle it on look at that looks good just show the camera here it is nice and.
Thick all right and then on top of that we’re going to add some black beans I do like to add the salsa and the Pico because they’re different consistencies and of course you can always have you know your dips on the side too but kind of fun part of the fun with nachos is you get to choose what piece looks good I’ll add some Pico.
Thank you Pico is nice because it’s nice and fresh some green chilies and then you got to put a nice a nice hunk of G guac right in the middle I mean if that’s not from a restaurant and then we’ll sprinkle on some lettuce and the onions dad would be so.
Disappointed it’s hot all right and we’ll come back for more later so there are our gorgeous nachos healthy mommy and I just made a video about how we made these nachos we are going to enjoy these w
