Vegan Nachos Recipe

These are loaded with spice and flavor


Cal/Serving: 717
Daily Value: 36%
Servings: 4

Balanced, High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Vitamin A2174IU43%
Vitamin C69mg116%
Thiamin (B1)13mg891%
Riboflavin (B2)13mg773%
Niacin (B3)79mg393%
Vitamin B614mg675%
Folic Acid (B9)251µg63%
Vitamin E4mg22%
Vitamin K37µg47%
Fatty acids, total monounsaturated18g0%
Fatty acids, total polyunsaturated8g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Kat Barry

Vegan Nachos
Kat Barry

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 :

  • 1 cup raw cashews
  • 1/3 cup nutritional yeast
  • 2 teaspoons canola oil
  • 4 cloves garlic
  • 1 1/4 teaspoons sea salt
  • 1 teaspoon paprika
  • 1/4 teaspoon dry mustard
  • Dash of onion powder
  • 1 teaspoon turmeric
  • Dash of cayenne
  • 4 jalapeños, chopped
  • 4 ounces jarred pimentos, drained and chopped
  • Splash of rice or almond milk

For the nachos :

  • 4-5 ounces tortilla chips, preferably organic
  • One 15-ounce can black beans, drained and rinsed
  • 1 cup fresh or frozen sweet corn, thawed
  • 1/4 cup finely chopped red onion
  • 2 fresh jalapeños or heirloom hot peppers, sliced
  • 2 large heirloom tomatoes, cut into 1/4-inch-thick pieces
  • 1 ripe avocado, pitted cut into 1/4-inch-thick pieces
  • 1/4 cup cilantro, chopped finely, for garnish
  • 1/4 cup chopped scallion, for garnish
  • Green sauce, preferably El Yucateca, for serving


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. 

Recipe Details

Servings: 4
Special Designations: Vegan, Vegetarian

Notes and Substitutions:


Back To Avocado 101!


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