Vegan Nachos with Cashew Cheese Sauce

These Vegan Nachos are the ultimate plant-based snack or appetiser. Featuring crispy tortilla chips, a creamy cashew cheese sauce, and fresh toppings, they’re perfect for parties, game nights, or indulgent solo treats.

Ingredients

Cashew Cheese Sauce

• 1 cup raw cashews, soaked for at least 2 hours (or boiled for 10 minutes)
• 1/2 cup water (adjust for desired consistency)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon turmeric (optional, for colour)

Nachos

• 1 bag tortilla chips (corn chips, preferably unsalted)
• 1/2 cup black beans (cooked or canned, rinsed and drained)
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1 medium tomato, diced
• 1/2 red onion, finely chopped
• 1 avocado, diced or mashed
• 1 jalapeño, sliced (optional, for spice)
• 1/4 cup fresh coriander, chopped
• 1 lime, cut into wedges

Optional Toppings

• Salsa or pico de gallo
• Hot sauce for extra spice
• Vegan sour cream or plant-based yoghurt

Instructions

Prepare the Cashew Cheese Sauce

Soak the cashews in water for at least 2 hours or boil them for 10 minutes to soften. Drain and transfer to a blender or food processor. Add the water, nutritional yeast, lemon juice, garlic powder, smoked paprika, salt, and turmeric (if using). Blend until smooth and creamy, adjusting the consistency with more water if needed. Taste and adjust seasonings, then set aside.

Prepare the Toppings

Dice the tomato, red onion, and avocado. Rinse and drain the black beans and corn. Chop the fresh coriander and slice the jalapeño, if using.

Assemble the Nachos

Preheat the oven to 180°C (350°F). Spread the tortilla chips in a single layer on a large oven-safe platter or baking tray. Sprinkle the black beans and corn evenly over the chips. Warm the nachos in the oven for about 5–7 minutes, just until the chips are slightly toasted and the toppings are heated through.

Drizzle the Cashew Cheese Sauce

Remove the nachos from the oven. Generously drizzle the cashew cheese sauce over the chips using a spoon or squeeze bottle. Add the fresh toppings: diced tomato, red onion, avocado, jalapeño slices, and chopped coriander.

Serve and Garnish

Serve the nachos with lime wedges for squeezing over the top. Add optional toppings like salsa, hot sauce, or vegan sour cream. Enjoy immediately while the chips are crispy and the toppings are fresh.

Tips for Perfect Vegan Nachos

• Customise the sauce by adding a pinch of chilli powder or cumin for extra spice.
• Keep chips crispy by adding fresh toppings like tomato and avocado just before serving.
• Swap black beans for pinto beans or refried beans for a different flavour.
• Add plant-based protein like crumbled tofu, jackfruit, or vegan mince for a heartier dish.

These Vegan Nachos with Cashew Cheese Sauce are the perfect combination of creamy, crunchy, and fresh. Whether for sharing or indulging, this dish is sure to become a plant-based favourite!