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Fully Loaded Vegan Nachos with Cashew Queso and Black Beans

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 650
Enjoy a hearty and flavorful vegan nacho dish topped with creamy cashew queso, black beans, fresh vegetables, and herbs.

Ingredients

Cashew Queso

  • 1 cup raw cashews soaked in hot water for 20 minutes
  • 0.75 cup unsweetened almond milk or any plant-based milk
  • 3 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon salt
  • 1 tablespoon tapioca starch or cornstarch (optional, for stretch)
  • 1 tablespoon olive oil

Black Beans

  • 1 can 15 oz black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon cayenne (optional, for heat)
  • to taste Salt

Tortilla Chips

  • 1 large bag sturdy, restaurant-style tortilla chips

Toppings

  • 1 cup cherry tomatoes halved
  • 1 small red onion finely diced
  • 1 jalapeño thinly sliced
  • 1 ear corn grilled or pan-seared, kernels removed
  • 1 diced avocado
  • to taste Fresh cilantro chopped
  • for serving Lime wedges

Cashew Lime Dip

  • 1 ripe avocado diced
  • 2 tablespoons water to thin
  • to taste Salt

Instructions 

  • Blend soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, salt, and tapioca starch until smooth. Heat to thicken if needed.
  • Warm the black beans with cumin, chili powder, garlic powder, cayenne, and salt.
  • Arrange tortilla chips on a platter, top with black beans, cashew queso, cherry tomatoes, red onion, jalapeño, corn, and diced avocado.
  • Garnish with chopped cilantro and serve with lime wedges and cashew lime dip.

Notes

For extra stretch, add more tapioca starch to the queso. Use sturdy chips to prevent sogginess.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: vegan
Keyword: nachos