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Plant-Based Nachos with Cashew Cheese Sauce, Guacamole and Cashew Sour Cream

These are so good that people didn't believe they were plant-based when I brought them to a nacho contest. They will satisfy your craving for game-day or party food.

CategoryPlant-Based Recipes, Snacks

Total Time30 min

DifficultyEasy

Yields8 servings

Plant-Based Nachos with Cashew Cheese Sauce, Guacamole and Cashew Sour Cream

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 10 corn tortillas, cut into 4 wedges each
  • 3 ½ cups water
  • 2 cups raw cashews, soaked for 3 hours
  • 2 lemons, juiced
  • ¾ tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 7 ounce can pimientos with the liquid or roasted red bell pepper
  • ¼ cup nutritional yeast
  • 1 can black beans, drained and rinsed
  • 1 cup corn, cooked (from frozen or fresh)
  • ½ cup black olive slices
  • ¼ cup sliced jalapenos, fresh or pickled
  • 1 cup salsa
  • ½ bunch cilantro
  • 2 cups cherry tomatoes, halved
  • 4 scallions, sliced thin
  • 3 avocados
  • ½ tsp garlic powder
  • 1 lime, juiced
  • 1 ½ cups raw cashews (soaked for 3 hours)
  • ¾ cup water
  • 2 tbsp fresh lemon juice
  • 2 tsp apple cider vinegar

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. This recipe has a few components so I'll list them separately to make it easier to follow. Tortilla Chips: Preheat the oven to 400 degrees. Line a rimmed baking sheet with a silicone mat or parchment paper. Place the tortilla wedges on the sheet pan and bake for 5-6 minutes, turning over halfway through the time. Turn off the oven and return the pan to the oven with the door open. The tortillas will really crisp up in the oven. Leave them in there for 5-10 minutes.

  2. Nacho Cheese Sauce: Place 2 cups of water, soaked cashews, lemon juice, paprika, garlic powder, onion powder, pimientos or bell pepper and nutritional yeast in a food processor or blender and process until everything is smooth and creamy. Pour the sauce into a pan and add the remaining 1 1/2 cups of water. Heat for 20 minutes, stirring frequently to keep it from burning. Add more water if it's too thick.

  3. Guacamole: Cut the avocados in half and remove the skins and pit. Place the avocado in a medium size bowl and mash it with a fork, leaving some texture. Add the lime juice and garlic powder and mix gently.

  4. Cashew Sour Cream: Place the soaked cashews, water, lemon juice, and apple cider vinegar in a food processor or blender and process until smooth. Add a little more water, if necessary. Chill to thicken. Place sour cream in a piping bag )or plastic bag and nip off the corner to create a piping bag) and drizzle on top of nachos.

  5. Assembly: Place the baked tortilla chips on a large platter. Place the topping ingredients--the beans, corn, olives, salsa, tomatoes-- on top of the chips. Drizzle some of the nacho cheese sauce on top. Place a dollop of guacamole, drizzle sour cream, and sprinkle with sliced jalapenos and cilantro leaves.

    • Instruction4
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