Vegan Nachos
These vegan nachos are loaded with crispy tortilla chips, spiced black beans, fresh vegetables, and a creamy vegan cashew cheese sauce. This ultimate vegan snack proves that plant-based eating can be indulgent, satisfying, and absolutely delicious.
Loaded vegan nachos topped with black beans, fresh veggies, and a creamy cashew queso sauce.
Nutrition per serving
Ingredients
base
toppings
cheese sauce
seasoning
Instructions
Make the Cashew Queso
Drain the soaked cashews and blend them with water, nutritional yeast, chili powder, and a pinch of salt until completely smooth and creamy. Add more water if needed to reach a pourable consistency.
Season the Black Beans
In a small saucepan over medium heat, warm the black beans with a pinch of cumin, chili powder, and salt for about five minutes until heated through and fragrant.
Arrange the Chips
Preheat your oven to 375 degrees Fahrenheit. Spread the tortilla chips in a single layer on a large baking sheet lined with parchment paper.
Add Toppings and Bake
Spoon the seasoned black beans over the chips and drizzle half of the cashew queso on top. Bake for ten minutes until the edges are slightly golden and the toppings are warmed.
Finish and Serve
Remove from the oven and top with fresh salsa, sliced avocado, and the remaining cashew queso. Serve immediately while hot and crispy.
Substitutions
Common mistakes
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