*It’s not always easy to find vegan cheese, but your best bet is at an organic grocers. The brand I used for this recipe is Daiya Cheddar Shredded Cheese, and I bought it at Wholefoods. I like this brand because it melts well for a stringy cheese. It’s similar in texture and taste to real cheddar. I also like the ingredient list. It’s minimal and easy to understand.
I must tell you that these nachos bake QUICK! You’ll only need them in the oven for 5-10 minutes. I like to keep close, and check often to make sure the tortilla chips aren’t burning. They’re fine a little brown of course. But it would be a tragedy for your hard work to go in the garbage. So keep close watch, and check them often.
Wait to add the salsa and vegan sour cream until the end. I have mentioned this point a couple times now. But it’s an important one. Otherwise the wet ingredients will cause your nachos to become soggy and gloopy. Assemble the nachos, black bean medley and vegan cheese first. You can add your salsa and vegan sour cream after baking.
Nutritional information is a rough estimate.