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Vegan Street Corn Nachos
Layers of chips, vegan cheese and corn. Drizzled with chili lime mayo and topped with cilantro.
Ingredients
- 10 Ounces(about 1/2 a bag) Tortilla chips
- 2 Cups Vegan cheese shreds, I used Follow your Heart Cheddar style
- 1 Cup Corn, fresh or canned
- 1/2 Cup Vegan mayo, I used Hellman's
- Juice of 1 Lime
- 1 Teaspoon Chili Lime Salt, I used Trader Joe's brand
- 2 Cloves Garlic, finely minced
- 1/4 Cup Cilantro for topping, chopped
- Extra chili lime salt to sprinkle on top
Instructions
Original Article Click Here
- Preheat oven to 400 degrees.
- Now, taking half the chips, place them on a sheet pan then sprinkle half the vegan cheese on top, then half the corn.
- Place the remaining chips on top, then the remaining vegan cheese and corn on top of those chips.
- Bake the chips for 6-8 minutes or until the vegan cheese is melted and the corn is nice and hot.
- While the chips are baking, take a small mixing bowl and whisk together the vegan mayo, lime juice, chili lime salt and finely minced garlic in the bowl. Set aside.
- When the chips are done baking, drizzle the chili lime mayo on top, then sprinkle with cilantro. Serve immediately.
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