These Vegan Nachos with Cashew “Cheese” are a flavor-packed twist on a classic favorite, ready in just 40 minutes. Creamy, tangy cashew “cheese” drizzled over crispy tortilla chips creates a luscious texture that’s impossible to resist. Topped with vibrant veggies and zesty spices, every bite is a burst of freshness and indulgence. Perfect for sharing or savoring solo, this dish proves plant-based eating can be both decadent and satisfying.
With a prep time of only 20 minutes, this recipe is ideal for busy weeknights or last-minute gatherings. The golden, oven-baked chips pair beautifully with the velvety “cheese,” while hints of garlic and lime add a bright, irresistible kick. Whether you’re vegan or just exploring new flavors, these nachos are a crowd-pleaser that’ll have everyone reaching for seconds. Dive in and experience the ultimate comfort food, reimagined.
Ingredients for Vegan Nachos with Cashew “Cheese”
- For the Nachos:
- Corn tortillas (or tortilla chips for a shortcut)
- 1 ripe avocado
- 1 lime (for squeezing)
- 1 cup diced tomato
- ½ cup diced white onion
- ¼ cup chopped cilantro
- ½ jalapeño, chopped (adjust to taste)
- 2-3 scallions, chopped
- Black beans (as desired)
- Sea salt (to taste)
- Extra-virgin olive oil (for drizzling)
- For the Cashew Cheese:
- 1 cup raw cashews
- 1¼ cups water (divided)
- 2 tablespoons agar (flakes or powder)
- 1 tablespoon tahini
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ cup lemon juice
- Sea salt (to taste)
- For the Taco “Meat”:
- ½ cup textured vegetable protein granules (TVP)
- ½ cup water
- 2 tablespoons soy sauce
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- Pinch garlic powder
- Pinch onion powder
Step-by-Step Instructions
- Preheat the oven: Set to 400°F (200°C).
- Prepare the tortillas: Slice corn tortillas into quarters, spread on a parchment-lined baking tray, sprinkle with salt, and drizzle with olive oil. Toast in the oven for 10-12 minutes until crispy. (Skip this step if using tortilla chips.)
- Make the cashew cheese:
- Soak cashews in 1 cup water for 10 minutes.
- In a saucepan, combine agar and ¼ cup water. Bring to a boil, then simmer for 5 minutes, stirring until thickened.
- Blend soaked cashews, tahini, garlic powder, onion powder, lemon juice, and the agar mixture for 3-5 minutes until smooth and thick. Salt to taste. Refrigerate to set while preparing other components.
- Prepare the taco “meat”:
- Combine TVP, ½ cup water, soy sauce, olive oil, cumin, coriander, garlic powder, and onion powder in a saucepan. Bring to a boil, then turn off heat and let sit for 10 minutes.
- Make the guacamole: Mash avocado with a squeeze of lime juice and a pinch of salt.
- Prepare the pico de gallo: In a bowl, combine diced tomato, onion, cilantro, jalapeño, and a squeeze of lime. Salt to taste. (Store-bought pico de gallo works too.)
- Assemble the nachos: Layer toasted tortillas or chips with cashew cheese, taco “meat,” guacamole, pico de gallo, scallions, and black beans. Serve immediately and enjoy!
Creative Toppings to Elevate Your Nachos
Take your vegan nachos to the next level with these flavorful additions: drizzle with chipotle sauce for a smoky kick, sprinkle with pickled red onions for tanginess, or add roasted corn for a sweet crunch. For a creamy touch, dollop on some vegan sour cream or cashew queso. Don’t forget a handful of fresh cilantro or sliced radishes for a pop of color and freshness!
Perfect Pairings for a Complete Meal
Serve these nachos with a side of refried beans or Mexican rice for a hearty meal. Pair with a crisp green salad dressed in lime vinaigrette for balance. For drinks, try a spicy margarita or a refreshing agua fresca to complement the bold flavors. These nachos also make a great appetizer for taco night!
Time-Saving Hacks for Busy Cooks
Short on time? Use store-bought tortilla chips instead of making your own. Swap the homemade cashew cheese for a vegan cheese sauce from the store, or skip the taco “meat” and use seasoned black beans instead. Pre-chopped veggies or pre-made pico de gallo can also save you precious minutes without sacrificing flavor.
Storage and Reheating Tips
Store leftover nachos in an airtight container in the fridge for up to 2 days. To reheat, spread them on a baking sheet and warm in the oven at 350°F for 5-10 minutes to keep them crispy. For best results, store the toppings separately and assemble just before serving. The cashew cheese can be refrigerated for up to 5 days—just give it a quick stir before using.
Customize Your Nachos with Recipe Variations
Switch up the flavors by using sweet potato chips instead of tortilla chips or adding roasted poblano peppers for a mild heat. For a nut-free option, replace the cashew cheese with a sunflower seed-based sauce. If you’re not a fan of TVP, try using crumbled tofu or lentils for the taco “meat.” The possibilities are endless!
Vegan Nachos with Cashew “Cheese”
Ingredients
Main Ingredients
- Corn tortillas or tortilla chips
- 1 ripe avocado
- 1 lime, for squeezing
- 1 cup diced tomato
- ½ cup diced white onion
- ¼ cup chopped cilantro
- ½ jalapeño, chopped
- 2-3 scallions, chopped
- Black beans, as desired
- Sea salt
- Extra-virgin olive oil, for drizzling
For the cashew cheese (makes 1.5 cups)
- 1 cup raw cashews
- 1¼ cups water, divided
- 2 tablespoons agar (flakes or powder)
- 1 tablespoon tahini
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ cup lemon juice
- Sea salt
For the taco “meat”
- ½ cup textured vegetable protein granules (TVP)
- ½ cup water
- 2 tablespoons soy sauce
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- Pinch garlic powder
- Pinch onion powder
Instructions
- Preheat the oven to 400 degrees. Slice the corn tortillas into quarters and spread them on a parchment-lined baking tray. Sprinkle with salt, drizzle with olive oil, and toast them in the oven until crispy. Alternatively, use tortilla chips.
- Make the cashew cheese: Soak the cashews in 1 cup water and set aside. Combine the agar and the remaining ¼ cup water in a saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring continuously, until the mixture thickens. Put the cashews and soaking water, tahini, garlic powder, onion powder, and lemon juice in a blender and puree. Add the agar mixture and blend for 3-5 minutes until the mixture starts to thicken. Salt to taste, and refrigerate the “cheese” while you assemble the rest of the nachos, allowing it to thicken while it rests.
- Make the taco “meat”: Combine the TVP, ½ cup water, soy sauce, olive oil, cumin, coriander, garlic powder, and onion powder in a small saucepan and bring to a boil. Turn off the heat and let sit for 10 minutes.
- Make a quick guacamole by mashing the avocado with a squeeze of lime juice and a pinch of salt.
- In a small bowl, combine the chopped tomato, onion, cilantro, and jalapeño with a squeeze of lime to make a pico de gallo. Salt to taste. (Store-bought pico works here too.)
- Assemble the nachos with the corn tortillas, cashew cheese, taco meat, quick guacamole, pico, scallions, and black beans.