Vegan Refried Lentil Nachos Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
6 Servings
Ingredients
  • ¾ cup raw, unsalted cashews
  • 1 carrot, roughly chopped
  • 2 cloves garlic
  • ¼ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¾ teaspoon salt or to taste
  • ½ cup water
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • ½ yellow onion, finely chopped
  • ½ teaspoon cumin, or more to taste
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt or to taste
  • 2 15-ounce cans of brown lentils, drained and rinsed
  • 10 ounces tortilla chips
  • ½ medium red onion, chopped
  • ¼ cup drained pickled jalapeño slices, or to taste
  • ½ cup warm caramelized onions
  • 2 plum or vine-ripened tomatoes, seeded and chopped
  • ¼ cup finely chopped cilantro
  • Guacamole
  • Pico de gallo
Directions
  1. To make the vegan nacho sauce, first place the cashews and carrot in a small saucepan and cover with water.
  2. Bring the water to a boil, and then lower the heat and let it simmer for 15 minutes or until the carrot is tender.
  3. Drain the cashews and carrot and place them in a blender or food processor.
  4. Add the remaining nacho sauce ingredients to the blender and blend on high until the mixture is smooth and creamy. Set aside.
  5. To make the refried lentils, first heat the olive oil in a skillet on medium heat.
  6. When the oil is hot, add the garlic and yellow onion and cook for 5-6 minutes, stirring frequently, until the onion is translucent.
  7. Add the cumin, onion powder, garlic powder, salt, and optional chili powder and cook for 30-60 seconds, stirring constantly, until the spices release their aroma.
  8. Add the lentils and about ½ cup of water and stir until evenly mixed.
  9. Raise the heat to high until the mixture comes to a boil, and then immediately lower it to a gentle simmer. Let it simmer for about 5 minutes until most of the water is absorbed.
  10. Mash the lentil mixture with a fork until it reaches the desired consistency. You can make it smooth or leave a rustic texture. Remove from heat and set aside.
  11. Preheat the oven to 400 F
  12. Evenly distribute half of the tortilla chips on a large baking sheet.
  13. Top with half of the vegan nacho sauce and refried lentils (arranged evenly in spoonfuls), red onion, and jalapeños.
  14. Repeat with another layer of chips, nacho sauce, and lentils.
  15. Bake the nachos for 10-12 minutes until the nacho sauce is hot.
  16. Top the baked nachos with warm caramelized onions, tomato, and cilantro.
  17. Serve immediately with guacamole and pico de gallo on the side.