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Delicious Vegan Loaded Nachos Recipe with Creamy Cashew Cheese

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A comforting and nourishing vegan loaded nachos recipe featuring creamy homemade cashew cheese, fresh toppings, and bold smoky-spicy flavors. Perfect for casual gatherings or a quick snack.

Ingredients

Scale
  • 1 cup (150g) raw cashews, soaked
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 3 tablespoons nutritional yeast
  • ½ cup (120ml) water, adjust for consistency
  • ½ teaspoon salt, or to taste
  • 1 teaspoon smoked paprika
  • Chipotle powder or small chipotle pepper in adobo (optional)
  • 6 cups (180g) sturdy tortilla chips
  • 1 cup (170g) black beans, rinsed and drained
  • 1 cup (150g) sweet corn kernels, fresh or frozen
  • 1 cup (150g) cherry tomatoes, quartered
  • ½ cup (75g) red onion, finely chopped
  • 1 jalapeño, sliced (optional)
  • ¼ cup (10g) fresh cilantro, chopped
  • Juice of 1 lime
  • Optional toppings: sliced avocado or guacamole, diced red bell pepper, sliced olives, pickled red onions

Instructions

  1. Soak the cashews in water for at least 2 hours or overnight. Drain and rinse before use.
  2. In a high-speed blender, combine soaked cashews, lemon juice, minced garlic, nutritional yeast, salt, smoked paprika, and about ½ cup water. Blend until smooth and creamy, scraping down sides as needed. Adjust water to achieve a thick but pourable consistency. Add chipotle powder or chipotle pepper if desired and blend again.
  3. Prepare the toppings by rinsing and draining black beans. Chop cherry tomatoes, red onion, and slice jalapeño if using. In a bowl, toss black beans, corn, tomatoes, red onion, jalapeño, cilantro, and lime juice. Set aside.
  4. Preheat oven to 375°F (190°C). Spread half of the tortilla chips evenly on a rimmed baking sheet. Spoon half of the cashew cheese over the chips in dollops, then sprinkle half of the bean and veggie mixture evenly. Repeat layering with remaining chips, cashew cheese, and toppings.
  5. Bake the assembled nachos for about 10 minutes until warmed through and cashew cheese softens. Watch closely to avoid burning the chips.
  6. Remove from oven and garnish with optional avocado slices, extra cilantro, and lime wedges. Serve immediately for best crunch and flavor.

Notes

Soaking cashews properly is key to achieving a silky smooth cashew cheese. Blend until perfectly smooth to avoid graininess. Layer chips and toppings in two layers to prevent sogginess. Watch oven carefully to avoid burning chips. Cashew cheese warms and softens but does not melt like dairy cheese. Leftover cashew cheese keeps well refrigerated for up to 3 days and freezes well. Reheat nachos in oven to maintain crispness; avoid microwaving to prevent soggy chips.

Nutrition

Keywords: vegan nachos, cashew cheese, loaded nachos, plant-based snack, dairy-free, gluten-free, easy vegan recipe

Find it online: https://islatable.com/delicious-vegan-loaded-nachos-recipe-with-creamy-cashew-cheese-easy-guide/