Loaded Vegan Nachos
A flavorful, dairy-free take on a party favorite — these loaded vegan nachos feature a rich cashew cheese sauce and fresh toppings for the perfect summer snack or light meal. Great for gatherings, picnics, or casual dinners when it’s just too hot to cook.
Servings 4 servings
Calories 1228kcal
Equipment
- Medium bowl
- Food processor or high-speed blender
- Small saucepan
- Measuring cups and spoons
- Fine mesh sieve
- Sharp knife and cutting board
Ingredients
For the Cheese Sauce:
- 2 cups raw cashews
- 2 1/2 cups water
- 1/2 cup nutritional yeast
- 3 tablespoons fresh squeezed lemon juice
- 2 teaspoon stone ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- corn starch to thicken
For the Nachos:
- 6 cups tortilla chips
- 1/2 cup diced red onion
- 1/2 cup diced tomatoes
- 1 jalapeno sliced thin
- 1/4 cup sliced black olives
Instructions
Make the Cheese Sauce:
- Soak cashews: Cover raw cashews with water in a bowl and soak for 24 hours to soften.
- Blend cheese sauce: Add soaked cashews with soaking water, nutritional yeast, lemon juice, mustard, and all spices to a food processor. Blend until completely smooth.
- Heat and thicken: Transfer the mixture to a small saucepan and heat over medium. If the sauce needs thickening, sift in cornstarch 1 tbls at a time, stirring constantly to prevent clumping.
Assemble the Nachos:
- Prepare nachos: Spread tortilla chips on a plate or platter.
- Add cheese sauce: Generously drizzle warm cashew cheese over the chips.
- Top with vegetables: Layer on red onions, tomatoes, jalapeños, and olives.
Serve:
- Finish and serve: Serve immediately while the cheese sauce is warm for best texture and flavor.
Video
Notes
- Thicker cheese option: For a thicker dip-style sauce, use less water when blending or add more cornstarch during cooking.
- Make it spicier: Add more jalapeños or a pinch of cayenne to the cheese sauce.
- Customize toppings: Add avocado, cilantro, corn, or black beans for more color and texture.
- Storage info: Store leftover cheese sauce in the fridge for up to 5 days. Reheat with a splash of water if it thickens too much.
Nutrition
Serving: 1serving | Calories: 1228kcal | Carbohydrates: 145g | Protein: 28g | Fat: 66g | Saturated Fat: 10g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Sodium: 1331mg | Potassium: 994mg | Fiber: 14g | Sugar: 7g | Vitamin A: 311IU | Vitamin C: 13mg | Calcium: 237mg | Iron: 8mg
