Vegan Refried Lentil Nachos Recipe

This vegan lentil nacho recipe by Michelle Bottalico is moist, creamy, and full of flavor and color. While using plant-based ingredients, it has the comfort and appeal of nachos. Not dry and boring, these nachos.

– ¾ cup raw, unsalted cashew – 1 carrot, roughly chopped – 2 cloves garlic – ¼ teaspoon onion powder – ½ teaspoon garlic powder – ¼ teaspoon paprika – ¾ teaspoon salt or to taste – ½ cup water – 1 tablespoon olive oil – 3 cloves garlic, minced – ½ yellow onion, finely chopped – ½ teaspoon cumin, or more to taste – ¼ teaspoon onion powder – ¼ teaspoon garlic powder – 1 teaspoon salt or to taste – 2 15-ounce cans of brown lentils, drained and rinsed – 10 ounces tortilla chip

Ingredient

Direction

Cover cashews and carrot in a small saucepan with water to make vegan nacho sauce. Wait 15 minutes after boiling the water to tenderize the carrot.

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Drain and blend or process cashews and carrot. On high, blend the remaining nacho sauce ingredients until smooth and creamy. Discard. 

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Refried lentils start with medium-heat olive oil in a skillet. Cook the garlic and yellow onion in hot oil for 5-6 minutes, stirring frequently, until translucent. 

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In a cocktail shaker, combine raspberry gin, rose water, and lime juice. A handful of ice in the cocktail shaker. 

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High heat until the mixture boils, then lower to a gentle simmer. Simmer 5 minutes to absorb most of the water. 

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Leave it rustic or smooth. Cool and set aside. Bake at 400 F. Scatter half the tortilla chips on a large baking sheet. 

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Smooth it or leave it rustic. Set aside after cooking. Turn on the oven to 400 F. Distribute half the tortilla chips on a large baking sheet.

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Vegan Seven-Layer Dip Recipe 

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