Vegan Nachos

These are loaded with spice and flavor
Staff Writer
Vegan Nachos

Kat Barry

Vegan Nachos

Loaded with tons of cheese and sour cream, nachos aren't usually a vegan-friendly option. Until now. A flavorful sauce made from raw cashews, spiced up with jalapeños and jarred pimentos, makes a perfect dairy-free alternative.

Click here to see The Ultimate Guide to Nachos.


For the cashew nacho sauce

Place the cashews in a small mixing bowl and cover with water. Let soak for about 30 minutes. Then, combine all of the ingredients, including the cashew soaking water, in a food processor or blender and purée until smooth and creamy. 

Transfer to a saucepan, and cook over medium-low heat, stirring frequently to prevent sticking and burning, until heated through. 

For the nachos

Place a bed of chips on a serving platter. Cover with the black beans, corn, red onion, jalapeños, tomatoes, and avocado.

Pour a generous amount of hot cashew nacho sauce over the chips and toppings. Garnish with cilantro and scallion. Serve with green sauce, preferably El Yucateca. 



Back To Avocado 101!



Calories per serving:

673 calories

Dietary restrictions:

Balanced, High Fiber

Daily value:



  • Fat 34g 52%
  • Carbs 75g 25%
  • Saturated 5g 25%
  • Fiber 22g 88%
  • Trans 0g
  • Sugars 11g
  • Monounsaturated 17g
  • Polyunsaturated 8g
  • Protein 29g 58%
  • Sodium 1,002mg 42%
  • Calcium 112mg 11%
  • Magnesium 241mg 60%
  • Potassium 1,296mg 37%
  • Iron 7mg 41%
  • Zinc 8mg 52%
  • Phosphorus 490mg 70%
  • Vitamin A 108µg 12%
  • Vitamin C 72mg 120%
  • Thiamin (B1) 13mg 885%
  • Riboflavin (B2) 13mg 779%
  • Niacin (B3) 79mg 394%
  • Vitamin B6 14mg 675%
  • Folic Acid (B9) 158µg 39%
  • Vitamin E 5mg 25%
  • Vitamin K 40µg 50%
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