Mushroom Shallot Nachos

Mushroom Shallot Nachos

Serves: 4-6 people
Prep Time: 30 minutes
Cooking Time: 35 minutes
Mushroom Shallot Nachos


Vegan Nacho Cheese:
  • 2 cups peeled and chopped Yukon gold potatoes
  • 1 cup peeled and chopped carrots
  • 1/2 cup raw cashews
  • 2 teaspoons salt , divided
  • 1 cup unsweetened almond milk (or non-dairy milk of choice)
  • 1/2 cup nutritional yeast
  • 1/4 cup pickled jalapeños with juice
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon garlic powder
  • 8 oz. mushrooms, sliced
  • 1 shallot, sliced
  • 1 tablespoon Marsala wine
  • Tortilla Chips
  • 1 cup roasted red pepper, sliced
  • Popadelics Crunchy Mushroom Chips - Rad Rosemary & Salt
  • ½ cup Plant-based sour cream
  • Chopped Chives, for garnish


Print This Recipe
  1. Preheat the oven on the broil setting.
  2. Make the Vegan Nacho Cheese: Bring a medium pot of water to a boil, and place the potatoes, carrots, and cashews in once boiling. Simmer for about 20 minutes, or until fork-tender. Drain and transfer to a high-speed blender.
  3. Add 1 teaspoon Of salt and the remaining ingredients into the blender and blend until completely smooth. Adjust seasonings to taste and add the additional juice from the jar of jalapeños as desired.
  4. In a large saute pan, heat vegan butter until melted. Add mushrooms, shallots and 1 teaspoon salt to the pan and cook over medium heat for about 10 minutes stirring frequently.
  5. Add marsala wine and stir to deglaze the pan. Stir in rosemary. Reduce heat to low and allow mixture to caramelize, stirring frequently for about 20-25 minutes.
  6. In a large cast iron pan or baking sheet, place a layer of tortilla chips.
  7. Arrange the mushroom/shallot mixture over the tortilla chips. Add sliced roasted red peppers, Popadelics Crunchy Mushroom Chips and drizzle with the cheese.
  8. Broil nachos for about 50 seconds or until everything is warmed through.
  9. Top the nachos with plant based sour cream and garnish with chives.
  10. Enjoy!