Although chips and salsa are not a traditional Jewish or Passover, food, I am breaking tradition with this recipe for vegan matzah nachos. It’s fun, easy, and super tasty! I used Tofurky’s Chorizo, but of course, pick your favorite brand. As a chorizo alternative, you could also substitute chopped tempeh bacon for a smokier flavor. If faux meats aren’t your thing, simply omit it and add more beans.

I made a fresh pico de gallo for this dish. It brightens the flavors in the matz-os, but this recipe would be just as delicious with a store-bought fresh salsa, or even a jarred variety. I have found that Daiya shreds work the best for the melty texture you want on your matzah “chip,” but you could also melt down a cheese such as Heidi Ho and drizzle it over the nachos instead. Just omit the cheese from the first step and add it on in the second before the salsa.

Enjoy these vegan matzah nachos with the toppings I have suggested below or get creative with your favorite ingredients. For even more fun, set out a matz-oh bar as a fun first course to your Passover seder! Enjoy!

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Vegan Matzah Nachos

Ingredients

For the salsa

• 2 Roma tomatoes , finely chopped
• ½ yellow onion , finely chopped
• 4 tablespoons cilantro , finely chopped
• ½ the juice of 1 lime
• Salt to taste

For the lime crema

• ¼ cup dairy-free sour cream
• ½ the juice of 1 lime
• 1 teaspoon chile lime salt

For the nachos

• 3 matzah sheets
• ¾ cup meatless chorizo (such as Tofurky)
• 1 cup dairy-free cheddar shreds (such as Daiya)
• 2 avocados , chopped
• ½ cup black beans , drained and rinsed