Amazing Vegan Nachos

introduction

As the aroma of spices wafts through the kitchen, the anticipation grows for a delicious plate of nachos. I remember gathering with friends on movie nights, where the perfect snack was always a shared bowl of loaded nachos. This recipe for Amazing Vegan Nachos has a special place in my heart because it combines the nostalgia of those evenings with a healthier, plant-based twist. The creamy vegan queso made from cashews and the hearty black beans create a satisfying meal that will please vegans and non-vegans alike. What’s special about this dish is how it captures the joy of sharing over food while embracing vibrant, wholesome ingredients.

why make this recipe

Vegan nachos are not only flavorful but also a fun way to get creative in the kitchen. This recipe balances health and taste, making it perfect for a snack, appetizer, or even a light meal. It’s a great option for gatherings, as everyone can customize their toppings. Plus, it lets you enjoy that classic comfort food feel without animal products. Whether you’re looking for a vegan option or just want to try something delicious, these nachos are sure to impress.

how to make Amazing Vegan Nachos

Ingredients

• 1 cup cashews (not roasted or salted)
• 1/2 cup very hot water
• 1 teaspoon fine sea salt (I use Real Salt brand)
• 1 1/2 tablespoons lemon juice
• 1/2 teaspoon ground turmeric (for color only)
• 1 (14.5 oz) can diced tomatoes with green chilies
• 1 tablespoon olive oil
• 1/2 red onion, diced
• 1 red bell pepper, diced and seeds removed
• 1 (15 oz.) can black beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine sea salt
• 6 cups tortilla chips
• 1 batch guacamole
• 1 cup salsa or pico de gallo
• 1 jalapeno, sliced
• 1 handful fresh cilantro, roughly chopped

Directions

1. Make the Vegan Queso: Soak the cashews in a small bowl with hot water. While they soak, add salt, lemon juice, and turmeric to a high-speed blender. Drain the diced tomatoes, adding their juices to the blender. This mix is crucial for flavor and color.
2. Blend the Cashews: After about 15-20 minutes of soaking, add the cashews and water to the blender. Blend until very smooth. Stir in the diced tomatoes. If you prefer, blend the tomatoes in for a smoother queso. If you want it warm, transfer the queso to a saucepan and heat gently.
3. Prepare the Black Beans: In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper, stirring for about 6-7 minutes until softened. Then add in the black beans, cumin, chili powder, oregano, and salt, cooking until heated through, about 2-3 minutes.
4. Assemble the Nachos: On a serving dish, layer tortilla chips, the black bean mixture, and top with warm vegan queso. Add guacamole, salsa, sliced jalapenos, and fresh cilantro. Serve immediately for the best crunch!
5. Store Leftovers: If you have leftovers, store the queso, beans, and toppings separately in the fridge. They should stay fresh for 4-5 days.

how to serve Amazing Vegan Nachos

Serve these nachos warm and fresh. Everyone can customize their plates with their favorite toppings like guacamole, salsa, or sliced jalapenos. Presenting them on a large platter encourages sharing and adds to the fun of any gathering.

how to store Amazing Vegan Nachos

To keep your nachos fresh, store each component separately. This way, the chips remain crispy, and the queso and beans stay flavorful. When ready to eat leftovers, reheat the beans and queso gently on the stove, and add fresh toppings just before serving.

tips to make Amazing Vegan Nachos

• Soak cashews in very hot water for the best texture in your queso.
• Taste your queso and adjust seasoning before serving for the best flavor.
• Layer chips just before serving to keep them crispy.
• Store any leftovers in separate containers to maintain their freshness.

variation

Feel free to mix and match your toppings! Add sliced olives, corn, or even fresh avocado. You can also switch beans—try pinto beans or refried beans instead of black beans for a different flavor.

FAQs

1. Can I make the vegan queso ahead of time?

Yes, you can prepare the queso ahead of time and store it in the fridge for a few days. Just reheat gently before serving.

2. Can I use baked tortilla chips?

Absolutely! Baked chips are a great option for a healthier alternative.

3. Is there a nut-free version of the queso?

Yes! You can make a cheese sauce using cooked potatoes and carrots blended with nutritional yeast for a creamy texture.

Amazing Vegan Nachos

Delicious and healthy vegan nachos topped with creamy vegan queso, black beans, and fresh toppings, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Vegan Queso

• 1 cup cashews (not roasted or salted) Soaked in hot water for best texture.
• 1/2 cup very hot water
• 1 teaspoon fine sea salt Use Real Salt brand.
• 1 1/2 tablespoons lemon juice
• 1/2 teaspoon ground turmeric For color only.
• 1 14.5 oz can diced tomatoes with green chilies Drain the juices for blending.

For the Nachos

• 1 tablespoon olive oil For sautéing.
• 1/2 medium red onion, diced
• 1 medium red bell pepper, diced and seeds removed
• 1 15 oz can black beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine sea salt
• 6 cups tortilla chips
• 1 batch guacamole To taste.
• 1 cup salsa or pico de gallo To taste.
• 1 medium jalapeno, sliced For garnish.
• 1 handful fresh cilantro, roughly chopped For garnish.

Method

 

Vegan Queso Preparation

1. Soak the cashews in a small bowl with very hot water.
2. In a high-speed blender, combine salt, lemon juice, and turmeric.
3. Drain the diced tomatoes, adding their juices to the blender.

Blend the Cashews

1. After 15-20 minutes of soaking, add the cashews and water to the blender and blend until very smooth.
2. Stir in the diced tomatoes. If desired, blend the tomatoes for a smoother queso.
3. Transfer to a saucepan to heat gently if a warm queso is preferred.

Prepare the Black Beans

1. In a large skillet, heat olive oil over medium heat.
2. Add the diced onion and bell pepper, stirring for about 6-7 minutes until softened.
3. Add the black beans, cumin, chili powder, oregano, and salt, cooking for an additional 2-3 minutes until heated through.

Assemble the Nachos

1. On a serving dish, layer tortilla chips, the black bean mixture, and top with warm vegan queso.
2. Add guacamole, salsa, sliced jalapenos, and fresh cilantro.
3. Serve immediately for the best crunch!

Notes

Store leftover components separately in the fridge for freshness. The queso, beans, and toppings should stay fresh for 4-5 days. Reheat the beans and queso gently before serving leftovers.