BBQ Pulled Jackfruit Nachos w/ Eggplant Cheese (Vegan)


I made homemade bbq pulled jackfruit, homemade vegan cheese sauce (out of eggplant!), baked corn tortilla chips, and mango salsa for the most epic nachos of life.

//Eggplant Queso by Minimalist Baker:

Cashew-Less Vegan Queso

//Baked oil-free tortilla chips:

//”Vegan is Cool” T-shirt
https://anxiouspotatoesco.com/
“VEGANSARAH” for 25% off
“SARAH” for free shipping on all orders above $40

// c o n t a c t
https://www.instagram.com/thesarahsullivan/
thesarahsullivan@gmail.com

// m u s i c

// i n f o
filmed with:
canon eos rebel t5i
sony a5100

edited with:
final cut pro

// My favorite vegan protein bars:
https://www.squareorganics.com/
“thesarahsullivan” at checkout for 10% off a box of Square Bars

20 comments

  1. Finally made my own jackfruit tacos using this method and my goooooodness, you are onto it! So caramelised and delicious. Eggplants are in season over here in New Zealand so cant wait to try the queso dip. Thanks for always making amazing, healthy food achievable and cost effective ❤️🌱

  2. I think I messed up. My cheese tastes like curry. And the color is different. It’s more of a mustard curry color. What happened????? It tastes good though.

  3. Ok that looks amazing. Question: the eggplant cheese and the cashew sour cream, how long can you keep it before it expires. Just thinking about making a huge batch.

  4. Hi Sarah – this looks delicious. Do you have a recipe for the mango salsa and the cashew sour cream? I’m sure there are lots on the internet, but I’m interested in your favorite recipes for these and wasn’t able to find them. Thanks so much!!!

  5. Tried the salsa and queso with some tasty vegan chilli and regular ol corn chips I had sitting in the freezer and pantry respectively, and the queso is still going strong with some culturally mismatched hummus and tabbouleh on crackers. Top notch shit Sarah.

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