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Plate of amazing vegan nachos topped with fresh ingredients and salsa

Amazing Vegan Nachos

Delicious and healthy vegan nachos topped with creamy vegan queso, black beans, and fresh toppings, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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.