RECIPE: VEGAN CHEEZY NACHOS

INGREDIENTS

• 1 pouch Daiya dairy-free cheddar sauce (134 g)
• 1 large bag of tortilla chips
• 1 cup black beans (cooked or canned, drained and rinsed)
• 1 cup corn kernels (fresh, frozen, or canned)
• ½ cup diced tomatoes (or pico de gallo)
• ½ cup sliced jalapeños (fresh or pickled)
• ½ cup diced red onion
• Fresh cilantro, chopped (for garnish)

INSTRUCTIONS

1. Prepare the base
   • Spread tortilla chips evenly on a baking sheet or large oven-safe dish.
2. Warm the sauce
   • Heat the Daiya cheddar sauce pouch by placing it in hot water for a few minutes, or gently warm it in a saucepan.
3. Assemble the nachos
   • Drizzle warm cheddar sauce over the tortilla chips.
   • Top with black beans, corn, tomatoes, jalapeños, and onions.
4. Melt & serve
   • Place the nachos under a broiler for 3–5 minutes (optional, for extra crispness).
   • Garnish with fresh cilantro and serve immediately.

DESCRIPTION OF INGREDIENT

Dairy-Free Cheddar Sauce (134 g pouch)
This plant-based cheddar sauce is a creamy alternative to traditional cheese. Once opened, it should be refrigerated and used within 3 days.
Ingredients: Water, coconut oil, expeller pressed safflower oil, modified potato starch, salt, cane sugar, pea protein, annatto, yeast extract, tricalcium phosphate, sodium alginate, lactic acid, natural flavours.