Is there any other way to eat vegan nachos than loaded with fresh herbs, halapenos and beans? The answer of course is yes, you can eat nachos any way you like but we love that these are basically jumping off the plate.
Preheat oven to 180 degrees. Pour chips onto a large baking dish.
Spread the salsa over the chips then scatter the beans, tomatoes and cheese on top. Place in the oven to bake for 10-15 minutes or until cheese has melted.
While the nachos are baking, mash the avocado in a bowl. Add red onion, juice of 1/2 lime and season with salt and pepper. Set aside.
In a seperate bowl, make the vegan sour cream by mixing the coconut yoghurt, nutritional yeast, juice of the remaining 1/2 lime and season with salt.
Once the nachos have finished cooking, top with vegan sour cream, mashed avocado, jalapeños and fresh coriander. Serve & enjoy!
