Hearty Nachos

Hearty Nachos

Julieanna Hever


For the "cheese" sauce

  • 1/2 Cup  raw cashews
  • 1 Tablespoon  tahini
  • jarred or fresh roasted red pepper
  • 1/4 Cup  nutritional yeast flakes
  • 1 Tablespoon  tamari, Bragg's liquid aminos, or low-sodium soy sauce
  •   Zest and juice of 1 lemon
  • 1/4 Teaspoon  cayenne
  • 1/4 Cup  water

For the bean dip

  •   One 16-ounce can oil-free refried or pinto beans
  • 1 Cup  salsa, plus 1/2 cup for serving
  • 1 1/2 Teaspoon  chili powder
  • 1/2 Cup  cilantro, parsley, or lettuce, chopped finely
  • avocado, pitted and sliced, for serving (optional)
  • 1/2 Cup  diced tomatoes, for serving (optional)
  •   Baked unsalted tortilla chips, for serving

These nachos are a meal in and of themselves. You can also use the versatile cheese sauce on potatoes, raw or cooked vegetables, and cooked whole grains and legumes.

Click here to see The Ultimate Guide to Nachos.


For the "cheese" sauce

In a bowl, soak the cashews in water for at least 30 minutes and then rinse them. In a blender, combine the all of the ingredients. Blend on high until smooth and set aside.

For the bean dip

Combine the beans, salsa, and chili powder in a medium-sized saucepan and place over medium heat. Continue to stir while the mixture heats through. Once the beans are smooth, remove from the heat.

Spread the bean dip evenly onto the bottom of a medium-sized serving bowl or baking dish. Smooth the surface and scatter the cilantro over the beans. Pour some or all of the cheese sauce on top of the cilantro. (You can serve the extra cheese sauce on the side for the rest of the meal or for dipping.) Serve with the extra salsa, sliced avocado, diced tomatoes, if using, and chips.

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