At Planted Expo this year Chef Amy Symington shared this easy recipe for amazing dairy-free Chorizo Nachos.  These vegan nachos were so delicious that I knew you would want to try making this at home.  So I've written up the recipe from the cooking demonstration.

This dairy-free cheese sauce recipe is so simple and versatile, I'm going to want to drizzle it on everything from nachos to roasted vegetables to Philly Cheeze Steak sandwiches.

I know I am always looking for delicious and easy ways to cook with tempeh, and this healthy Chorizo recipe would be great for tacos or burritos as well as this nacho recipe. 

There are so many delicious ideas in this easy Chorizo nachos recipe.  Make sure you bookmark it so you can come back to it again and again.

Look how gorgeous this plate of plant-based nachos looks with a little curly lettuce garnish and all of those colourful toppings!

Cheese Sauce:

Ingredients:

1 wheel of Fauxmagerie Zengarry Smoked Cheddar Style Cheese

2 cups Vegetable Broth

1 Tbsp. Arrowroot flour

2 Tbsp. Miso paste

3 Tbsp. Nutritional Yeast

Salt to taste

Instructions:

Warm the broth over low heat.  Add in the Fauxmagerie Zengarry Smoked Cheddar Style Cheese and wisk until smooth and creamy.  Add in the Arrowroot flour and mix well until thickened. Add in the miso paste and nutritional yeast and stir well.  Season with salt as needed.

Tempeh Chorizo

Ingredients:

100 g Noble Bean tempeh, crumbled

11⁄2 tsp grapeseed oil

11⁄2 tsp tamari

1⁄2 tsp smoked paprika

1⁄4 tsp garlic powder

1⁄4 tsp onion powder

1/8 tsp cayenne pepper

1/8 tsp sea salt

1/8 tsp black pepper

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet(s) with parchment paper.  In a large bowl thoroughly combine all ingredients until tempeh is completely coated.  Spread evenly onto baking sheet and bake in oven, about 10–15 minutes.

Assembling the Nachos

Instructions:

Layer nacho chips on a platter.  Top with warm cheese sauce and sprinkle the Tempeh Chorizo on top.  Garnish with chopped pickled jalapeños, pickled red onion and fresh sprouts of your choice.

Optional garnishes: 

Olives

Salsa

Chopped tomatoes

Green onions

Chopped bell peppers