Easy Vegan Cheesy Nachos

Nacho Sauce:

• 1 (15 oz.) can Chickpeas, drained and rinsed
  
• 1 (14.5 oz.) can Diced Tomatoes and Jalapeno Peppers, drained
  
• 1 cup Unsweetened Almond Milk
  
• 1/3 cup Nutritional Yeast Flakes
  
• 1 tsp Onion Powder
  
• 1 tsp Garlic Salt
  
• 1 tsp Dill Weed
  
• 1 tsp Ground Mustard
  
• 1 tsp Dried Cilantro
  
• 1 tsp Ground Cumin

1 pkg Organic Tortilla Chips

Toppings:

• 2 1/2 cups Romaine lettuce, shredded
  
• 1/2 cup Red Onion, chopped
  
• 1/2 cup Green Bell Pepper, chopped (or jalapenos)
  
• 1 cup Roma tomatoes, chopped
  
• 1/2 cup Toffuti Better than Sour Cream
  
• 1 (4.5 oz.) can Chopped Black Olives

Directions:

Warm Almond milk in microwave for 1 minute on high. Combine all ingredients for Nacho Sauce in large blender. Puree on high for about 1-2 minutes, until desired consistency. Pour sauce mixture over layer of tortilla chips and top with toppings. Makes about 8 servings.  

Nutritional: About 14 chips with toppings  
Calories: 263.5  Carbs: 36.6g  Fat: 9g  Fiber: 6.4g   Protein: 9.7g