Vegan Nachos with Spicy Cashew Cheese Recipe
Crunchy, creamy, and wildly satisfying—these vegan nachos pile on zesty black beans, fresh guac, and irresistibly spicy cashew cheese. The party snack you'll crave again and again!
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Why These Vegan Nachos Hit All the Right Notes
I’ll be honest—nachos are my guilty pleasure snack, and when I set out to create a plant-based platter that still felt over-the-top, this recipe nailed it. The creamy, spicy cashew cheese is a game changer. It coats the chips and beans in a way that’s mellow and rich, without being heavy. It’s the kind of thing that makes your friends do a double-take when you tell them it’s completely dairy-free.
What I especially love is the flexibility of toppings here. Craving more heat? Extra jalapeños do the trick. Looking for tang and freshness? Pico de gallo and a squeeze of lime on top bring it all home.
If you’re making these for a group, try serving the cashew cheese on the side as well. People go wild for dipping extra chips straight in it—it’s addictively good.
Here’s why I keep coming back to this recipe:
- Easy to prep in under 30 minutes
- Great for sharing and customization
- Nutrient dense (hello, fiber and healthy fats!)
I’m always up for a snack that’s as bold and colorful as it is satisfying. These vegan nachos never disappoint.
Ultimate Vegan Nachos with Spicy Cashew Cheese
Crispy tortilla chips topped with zesty black beans, creamy spicy cashew cheese, pico de gallo, jalapeños, and all the fixings for the ultimate plant-based snack.
Ingredients
Instructions
- 1
Make the Cashew Cheese: In a blender or food processor, combine soaked cashews, nutritional yeast, water, lemon juice, garlic powder, cayenne pepper, and salt. Blend until smooth and creamy. Adjust the consistency with more water if needed.
- 2
Prepare the Nachos: Preheat the oven to 350°F (175°C). On a large baking sheet, spread out the tortilla chips in a single layer.
- 3
Layer the Toppings: Spoon the black beans over the chips, drizzle the cashew cheese generously, and top with pico de gallo and jalapeños.
- 4
Bake: Place the nachos in the oven and bake for about 10 minutes, or until heated through and the cheese is warm.
- 5
Serve: Remove from the oven and top with mashed avocado and fresh cilantro. Serve immediately with extra cashew cheese on the side.
Notes
Soak cashews overnight or use hot water for a 30-minute quick soak.
For a nut-free option, try sunflower seeds instead of cashews.
Customize toppings with vegan ground meat, olives, or corn as desired.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 350
Frequently Asked Questions About This Recipe
Yes! Store the cashew cheese in an airtight container in the fridge for up to 5 days. Gently reheat with a splash of water if it thickens.
They can be! Just make sure to use gluten-free certified tortilla chips and all toppings without added gluten.
Absolutely. Check your chips' ingredient list—choose baked or oil-free chips to keep everything oil-free.
You can use sunflower seeds instead of cashews for the cheese, or try a store-bought nut-free vegan cheese.
Yes! Add vegan chorizo, grilled tofu, or tempeh crumbles for an extra protein boost.
