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Vegan Nachos

These are loaded with spice and flavor

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.



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For the cashew nacho sauce

  • 1 Cup raw cashews
  • 1/3 Cup nutritional yeast
  • 2 Teaspoons canola oil
  • 4 cloves garlic
  • 1 1/4 Teaspoon 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.