• 1 bag of Tortilla chips (or you can make these oil free homemade tortilla chips).
• Homemade sundried tomato walnut taco meat or your favorite store-bought vegan meat alternative such as Gardein Meatless Ground Beef Crumbles – but keep in mind store bought varieties usually include sugar and oils. Homemade is best.
• Simple Pico De Gallo (a handful of cilantro, 1-2 tomatoes, half of a red onion, 1 garlic clove and the juice of one lime) or you can use store bought chunky salsa.
• 1/2 cup to 1 cup Guacamole (if you want to make your own, check out this homemade guac using your food processor) For a quick an easy guac: Smash up one avocado with a fork and add the juice of one lime, and sprinkle with salt if desired. You can also just use avocado slices instead of guac if you prefer.

For Vegan Nacho Cheeze Sauce: 

• 1 red bell pepper (160g)
• 1/3 cup (46g) cashews (soaked if your blender is not powerful)*
• 1/3 cup (49g) of hemp seeds (you can also use 1/3 cup sunflower seeds instead)
• 1/2 cup (107g) of vegetable broth (water works too but you’ll miss out on the color that the veg broth provides)
• 2 garlic cloves (7g)
• 1/2 teaspoon (3g) onion powder
• 1 teaspoon (4g) garlic powder
• 1/8 teaspoon (1g) of chipotle pepper powder (you can also use cayenne pepper, I prefer the chipotle flavor though). Also, if you like lots of spice feel free to add more but I feel with 1/8 tsp it is spicy enough, so taste test first and then adjust.
• 1/4 teaspoon of salt or more, adjust as needed.

Other options for toppings:

• Sauerkraut
• Chopped jalapenos
• This vegan green cilantro garlic sauce, so yum!
• Cooked Black beans (you can use canned black beans to save time)
• Vegan Sour Cream