Vegan Smoked Gouda Steak Nachos. These are the perfect vegan party food. Blow your guests away with these flavor-full, delicious vegan nachos. Gluten free and delicious
The mighty portobello mushroom. Savory, earthy, chewy and meaty; they’re the perfect alternative to meat. Zero Cholesterol and full of fiber, B vitamins and minerals like potassium, phosphorus, selenium and copper. Sounds like a win, win to me!
It’s funny how your taste buds can change. Growing up, I used to despise mushrooms and I picked them off any time the little buggers dared to make an appearance on my plate.
Like a little mushroom detective, I sniffed them out and one by one, picked the intruders off my precious slice of pizza.
Fast forward to today and I can’t get enough of these amazingly delicious little powerhouses. I even make a special trip to the Eastern Market (Detroit’s Downtown Farmer’s Market) where they have a stand that sells nothing but mushrooms. Kinds that I’ve never heard of before! Kinds that taste like chicken!
Mushrooms are so delicious, that they really only need minimal prepping. To turn these beautiful ‘shrooms into something resembling steak, all you need is a little olive oil, salt and steak seasoning. They taste best when you let them marinate for at least an hour.
If you’d like to cut back on oil, find a steak marinade and use that instead. Just read the label and make sure it doesn’t have any animal products in it. A short cut is to read the “Allergy” section at the bottom of the ingredients.
Now, onto this mind-blowing vegan smoked gouda cheese. This will really knock your socks off. It’s a cashew-based cheese that gets its smokey flavor from either liquid smoke, or smoked paprika. I did a little dance around my kitchen when I first made this.
This cheese sauce would be great in so many different ways: mac & cheese, lasagna, fondue, spinach artichoke dip, you name it! But today, we’re going to use it on nachos.
This vegan smoked gouda really does pack quite a bit of flavor, so it’s best to not overpower the nachos with too many other flavors. Keep the toppings simple. To top my vegan nachos, I used black beans, lettuce, cherry tomatoes, portobello steak and then a vegan sour cream. The fresh lettuce and tomatoes really help to add a nice, fresh crisp to this dish.
Please let me know what your favorite nacho toppings are in the comments below! Hope you enjoy these amazing, vegan smoked gouda steak nachos.
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Vegan Smoked Gouda Steak Nachos
Ingredients
Smoked Gouda Cashew Cheese
- ½ cup soaked cashews
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoon salt
- Juice of ½ lemon
- 1.5 cups water or unsweetened plant milk
- 1-2 teaspoon liquid smoke (or 2 teaspoon smoked paprika)
- ¼ cup nutritional yeast
- 1 TBL corn starch or arrowroot powder
Portobello Steaks
- 3 portobello mushrooms (de-stemmed and wiped clean)
- ¼ cup olive oil (substitute steak marinade if cutting out oil)
- 1-2 TBL steak seasoning
- 1 teaspoon salt (if steak seasoning is salt-free)
- 1 teaspoon A1 steak sauce
Nacho Toppings
- Tortilla Chips
- Romaine Lettuce
- Cherry Tomatoes (cut in half)
- Vegan sour cream
- Black or Pinto Beans
Instructions
Prepare Portobello Steaks
- De-stem mushrooms and wipe clean with a damp napkin
- Place mushrooms in bowl and cover with olive oil. Mix well
- Sprinkle on steak seasoning, salt and A1 sauce
- Place on a lined baking sheet and bake at 400 deg. for 25 minutes
Make Cheese Sauce
- Soak cashews in boiling water for 10 minutes
- Blend everything in a blender until smooth
- Transfer to sauce pan and on low heat, stir constantly until it thickens
Assemble Nachos
- Cut Portobellos into strips or cubes. (cubes are easier to eat with chips)
- Put a layer of chips
- Pour over smoked gouda
- Add Beans
- Add lettuce
- Add cherry tomatoes
- Add portobello steak
- Top with vegan sour cream
Video
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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