These Vegan Nachos are a fun and delicious appetizer made with layers of plantain chips, cashew queso, pico de gallo, avocado and a vegan cauliflower walnut filling. Serve with your favorite side dish or protein for a healthy and veggie packed lunch or dinner to satisfy that veggie nacho craving. Gluten-free, grain-free, dairy-free, vegan and paleo-friendly.
Make the vegan taco filling: Heat oil in a large skillet over medium. Add walnuts and cook until toasted for about 2-3 minutes. Add the cauliflower rice, taco seasoning, garlic powder, salt and pepper and salsa and cook for 7-8 minutes. Remove from heat and set aside
Make the pico: Meanwhile, prep the ingredients for the salsa. Add all the ingredients to a bowl. Season with salt to taste and set aside.
Assemble the nachos - Line a large baking sheet or board with parchment paper. Then add a layer of plantain chips.
Use a spoon to spread a layer of the walnut taco filling.
Add pico de gallo, add the cashew queso then top with some chopped fresh cilantro, green onions, jalapeño slices, guacamole, avocado slices and serve with some lime wedges and dairy-free yogurt or sour cream.
Serve and enjoy immediately.