Vegan Nachos with Cashew Cheese
A plate of crispy nachos smothered in rich cashew cheese and topped with your favorite toppings—vegan perfection at its finest.
Ingredients
For the Cashew Cheese:
- 1 cup raw cashews soaked for 4 hours or quick-soak in hot water for 20 minutes
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/4 tsp turmeric for that cheesy color
- 1/4 cup water or more, depending on desired thickness
- 1/4 tsp smoked paprika optional, for some zing
For the Nachos:
- 1 large bag of tortilla chips vegan-approved, duh
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/2 cup sliced jalapeños adjust based on your spice tolerance
- 1/4 cup fresh cilantro
- 1/2 avocado sliced
- Lime wedges because... lime
Instructions
- Preheat the oven to 375°F (190°C).
- Spread tortilla chips on a baking sheet in a single layer.
- For the cashew cheese: Blend soaked cashews, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, turmeric, and water in a high-speed blender.
- Add water little by little until you reach your desired cheese consistency.
- Pour cashew cheese over chips. Don’t hold back—coat it all.
- Bake nachos for 8-10 minutes until the cheese is warm and gooey.
- Remove from the oven and top with diced tomatoes, red onion, jalapeños, cilantro, and avocado slices.
- Squeeze fresh lime juice over the nachos for that zing.
- Serve immediately, preferably with a side of “I told you so” looks.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 8g
Vitamins & Minerals (Per Serving)
- Vitamin A: 10%
- Vitamin C: 15%
- Iron: 12%
- Calcium: 8%
- Magnesium: 10%
Additional Notes/Tips to Enhance Flavor
- Add black beans or refried beans for a protein boost.
- If you like extra spice, drizzle with sriracha or add hot sauce.
- Want even more nacho vibes? Throw on some vegan sour cream and guac.
- Bake the chips before adding cheese to give them extra crunch.