I’ve talked before about how, in addition to being a long-time vegetarian, I’ve been making more of an effort to incorporate vegan and plant-based foods into my eating routine over the past year. I’ve also talked about how cheese is (in addition to sugar) my greatest weakness. I was actually vegan for a year a long time ago, and I basically cried myself to sleep on the regular because I missed cheese so much. At the time, there just weren’t any good dairy-free cheese substitutes, and I ultimately gave up (and ordered a large pizza with extra cheese with a massive stomachache for dessert, but we’ll save that unfortunate story for another time).
Thankfully, there is now a dairy-free cheese available that is so delicious and so close to the real thing that I think eating a completely plant-based diet would be infinitely less challenging for me should I decide to take that step again. You may remember me talking about the brand (Daiya Foods) before, when I shared a couple of yummy fall-inspired grilled “cheese” recipes made with their Cheddar Style Slices and a plant-based party tray created using their Farmhouse Blocks. Their products are delicious, so when I heard that they were launching several new products at the Natural Products Expo West on March 10th (today!), and was given the opportunity to try some of them in advance, I was obviously thrilled. I was especially excited to play around with the Shreds from Daiya’s new Cutting Board Collection. And because, as you all know, I am obsessed with Mexican-inspired foods, it just made sense to come up with some different types of nachos. Today I’m sharing the three that ended up being my favorite.
PLANT-BASED NACHOS, 3 WAYS: CLASSIC // SPICY BLACK BEAN // PIZZA
1/2-3/4 bag quality gluten-free tortilla chips (choose one with just corn, corn oil, and salt)
For Classic Nachos
2/3 cup Daiya Cutting Board Collection Cheddar Style Shreds
1-2 fresh jalapeños, sliced
Handful of cilantro
Chili powder, to taste
For Spicy Black Bean Nachos
2/3 cup Daiya Cutting Board Collection Pepperjack Style Shreds
1/2 cup black beans
1/2 avocado, cubed
Chili powder, to taste
For Spinach and Tomato Pizza Nachos
2/3 cup Daiya Cutting Board Collection Mozzarella Style Shreds
1/3 cup cherry or grape tomatoes, sliced
1/2 cup baby spinach
Dried oregano or Italian seasoning, to taste
Preheat oven to 400 degrees. Line a cookie sheet with tortilla chips in a single layer. On 1/3 of the sheet, sprinkle with Cheddar Shreds until covered. Do the same on 1/3 with Pepperjack Style Shreds, and on the final 1/3 with Mozzarella Style Shreds. On the Cheddar Style Shreds section top with fresh jalapeño and sprinkle with chili powder. On the Pepperjack Style Shreds section, top with black beans and sprinkle with chili powder. On the Mozzarella Style Shreds section, top with cherry tomato slices and sprinkle with oregano. Bake for 5 minutes or until shreds are full melted. Remove from oven. Use a spatula to move each section onto its own plate. Top the Cheddar Style Shred section (Classic) with a handful of cilantro and another sprinkle of chili powder. Top the Pepperjack Style Shred section (Spicy Black Bean) with avocado cubes, fresh squeezed lime, and another sprinkle of chili powder. Top the Mozzarella Style Shred section (Pizza Nachos) with baby spinach and another sprinkle of oregano. Eat!
While I prepare the baked method, you can also prepare each variety on a separate plate, and microwave each for 30-60 seconds. I sometimes do this if I’m in a rush or just making one variety.
These nachos are a perfect snack to serve if you’re hosting a party, and even make a super tasty, satisfying lunch. The Cutting Board Collection Shreds melt so nicely and have a really incredible flavor, and, like all of Daiya Foods‘ products, are 100% plant based and free of dairy, gluten and soy. I’m also a huge fan of their newly formulated Cheeze Slices, which are now made with coconut oil. They come in Cheddar Style, Swiss Style, Provolone Style, and the brand new American Style, and have the same melt, stretch and taste as dairy-based cheese. I also love that they can be enjoyed hot or cold (I’ve been eating them on rye sandwiches with tomato and mustard several times a week). Added bonus? The Slices are formulated without titanium dioxide and carrageenan. I’ve said it before but I’ll mention it again – Daiya rules. If you’re vegan, are dairy intolerant, or just like to live a healthier lifestyle but love your cheese, Daiya is the answer, man.
If you make and (or all) of these nachos, I’d love to hear what you think. Or if you have any other favorite cheese-based recipes, let me know so I can recreate them with Daiya!
This post is in partnership with Daiya Foods. Thank you for supporting the brands that help make Bubby and Bean possible.
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