For the ground beef

1. Heat the garlic oil in a large skillet. Add the plant based ground beef and sauté until browned, breaking up the large pieces as it’s being cooked.  
2. Stir in the taco seasoning.  Set aside.

For the Cheddar Sauce

1. Heat the Pub cheddar and almond milk in a small pot over low heat.  Whisk until smooth, adding additional almond milk until the cheese is a thick, spoonable/pourable consistency.  

For the Loaded Nachos

1. Spread the taco chips on a half sheet pan.  Spoon the cheddar sauce over the chips.
2. Sprinkle the seasoned plant based beef over the cheddar sauce.
3. Top with the Roma tomatoes, 
4. Transfer the refried beans to a 4-cup microwave safe bowl.  Stir the beans until no longer “can shaped”.  Microwave for a minute and a half, until the beans are warm and smooth.
5. Spoon the warmed refried beans over the tomatoes.
6. Dollop large spoonful’s of plant based sour cream over the beans, followed by the guacamole, jalapenos and olives.
7. Serve immediately to your hungry hoard.

Bonus: Plant Based Cheddar Sauce

If you’re unable to find the Miyoko’s Pub cheddar you  can use 8 ounces of plant based cheddar and bake the cheese with the taco chips for around 10 minutes at 400°F.

You can also make a great plant based cheddar sauce from scratch.

1. In a medium saucepan, melt the margarine over low heat. 
2. When the margarine is completely melted, add the flour all at once.  Stir until completely combined.
3. Slowly whisk in the almond milk, until completely smooth.
4. Add in the cheddar and mustard powder and continue to whisk until the mixture thickens and is very smooth.  
5. Pour over the taco chips and continue with the Loaded Plant Based Nachos recipe.