These aren’t your average vegan nachos that have mediocre flavors with barely melted vegan processed cheese. These are simply the best vegan nachos you’ll ever eat, and we stand by that statement. The entire plate is an explosion of flavors, exhibiting notes of salty, cheesy, spicy, tangy, and freshness. It is going to change your life for the better! We’re saying it now that these vegan nachos are better than any nachos you’ll find in a restaurant.
There are quite a few components to this recipe, but it doesn’t take all day to make. Should you choose to make some salsa, pickled onions, or guacamole, then that will extend the prep time for this recipe. Sautéing the onions, bell pepper, and canned black beans takes five to seven minutes. Blending the cashew cheese only takes five minutes, which includes the time it takes to portion out the ingredients. The reason why the cashew cheese is so incredible is because of the secret ingredient: pickled jalapeños. You also add a couple tablespoons of the pickling liquid, which gives the cashew cheese an extra layer of spice and acidity.
There are many ways to assemble these vegan nachos, but we have a suggestion for you. Put a layer of chips on a plate or platter and then ladle some of the black bean mixture on the chips. Drizzle some of the vegan cheese over the black beans and then repeat the whole process. After drizzling the cheese for the second time, top with diced tomatoes, diced avocado, and chopped cilantro. Serve with lime wedges and enjoy.
- Prep Time:20m
- Cook Time:10m
- Total Time:30m
- Serves: 4 servings
- Category: Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Black Beans
- 1/2 onion, diced
- 1 orange bell pepper, seeded and diced
- 1 (15-oz) can black beans (no salt added)
- 1 tsp. chili powder
- 1 tsp. paprika
- 1/2 tsp. ground cumin
- 1/4 tsp. black pepper
- sea salt, to taste
For the Cheese Sauce
- 1 c raw cashews
- 2 tbsp. pickled jalapeños (plus 2 tbsp pickling liquid)
- 3 tbsp. unsweetened almond milk
- 2 tbsp. filtered water
- 2 tbsp. nutritional yeast
- 1/2 tsp. chili powder
- 1/2 tsp. paprika
- 1 tsp. ground cumin
- sea salt and black pepper, to taste
For the Nachos
- 1 bag corn tortilla chips
- 1 Roma tomato, diced
- 1 avocado, pitted, peeled, and diced
- 1/2 bunch cilantro, chopped
- lime wedges (for serving)
Instructions
For the Black Beans
- Warm some olive oil in a medium-sized frying pan over medium heat and then add the onion and bell pepper. Sauté for about three to five minutes, mixing occasionally.
- Drain and rinse the black beans before adding them to the pan, along with the chili powder, paprika, cumin, black pepper, and sea salt. Cook for a couple minutes and then set aside.
For the Cheese Sauce
- Add all of the ingredients to a blender and blend until smooth. Taste and adjust seasonings as needed. Should you want to warm up the cheese sauce, feel free to pour it into a saucepan over medium-low heat and warm for five minutes.
- Pour the cheese sauce into a measuring cup with a pour spout and then set aside.
For the Nachos
- Scatter the chips onto a plate or platter and then ladle some of the black beans over the chips.
- Pour some of the cheese sauce over the black beans and then repeat that entire process.
- Top with the diced tomatoes, avocado, and cilantro. Serve with lime wedges and enjoy.
