Loaded "Cheesy" Nachos

Author: Recipes_kw
No ratings yet
Prep Time 40 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican
Servings 2 Servings


  • Stove


  • 1/2 cup soy granule
  • 1/2 tsp liquid smoke
  • 2 tsp soy sauce low sodium, NO SODIUM BENZOATE
  • 3/4 tsp salt divided
  • 3/4 tsp paprika powder divided
  • 1/2 cup water boiling
  • 1 tbsp canola oil
  • 2 tbsp Earth Balance butter
  • 1/8 tsp black pepper ground
  • 1/2 cup water warm
  • 1/3 cup nutritional yeast
  • 1/3 cup flour no bleached flour
  • 1/8 tsp garlic powder
  • 1/4 tsp curry powder
  • 1 pkg tortilla chips baked
  • 6 cherry tomatoes halved
  • 2 tbsp scallions chopped fine
  • 1/4 cup corn canned, rinsed, drained
  • 1/2 cup avocado peeled, pitted, chopped


  • To create the "bacon" bits, in a bowl, add the liquid smoke, soy sauce, 1/4 tsp salt, 1/2 tsp paprika, and soy granule. Pour the boiling water and stir to combine, letting soak for 5 minutes until soft.
  • Heat the canola oil in a pan to med heat and add in the softened soy granule. Cook until crispy then transfer onto paper towels to remove excess oil.
  • In another pan melt the butter over low heat. Once melted add in remaining salt, paprika, pepper, curry and garlic powder.
  • Whisk in flour and nutritional yeast until mixture turns clumpy.
  • Add in the warm water and whisk on low heat until "cheese" turns gooey. If sauce is too thick add in more water and whisk again.
  • Plate the tortilla chips, top with "cheese" sauce, plant-based "bacon" bits, corn, tomato's, scallions, and avocado.

My Notes

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