My sole purpose for creating a vegan nacho cheese sauce was to make nachos. Who doesn’t like nachos? Creamy cheese on salty and crunchy tortilla chips piled high with all the fixin’s just make any plate of nachos all that much more delectable. It is a dish that has frequented my home quite often, especially on family board game nights. Topping the nachos with great northern beans was an accidental discovery when there was no leftover chili. We loved it! The white beans are soft, buttery, and take on flavors well. Instead of white beans, you can try your favorite chili or my slow cooker quinoa chili. The quinoa from my chili gives it such a hearty texture and pairs great with creamy nacho cheese.
I make my own nacho cheese and the recipe comes together pretty quickly. It can be made in advance and kept in the refrigerator for up to a week, or it can be frozen for 2-3 months. If the cheese is frozen, thaw it first, warm it up in a pot, then stir to combine. The cheese will look grainy at first, but comes back together once warmed and stirred.
Once the cheese is made and the beans are warmed up, top your nachos with all your favorite goodies. The tomato and avocado give the nachos a freshness that brightens up the dish. I opt to not season the avocado because there’s already so much flavor happening with the cheese and other toppings. Finally, top it off with salsa and pickled jalapeños to spice it up a little more. This vegan nacho combination has become a regular Friday night dinner for us. I hope you enjoy it too!
- Pickled jalapeños
- Fresh sliced jalapeños
- Fresh cilantro
- Mashed avocado or guacamole
- Cashew Lime Crema
- Diced tomato
- Diced red onion
- Black olives
Creamy nacho cheese on salty and crunchy tortilla chips piled high with all the fixin’s to make any plate of nachos all that much more delectable.
- Tortillas chips
- 1 medium potato peeled and cubed
- 1 large carrot peeled and cubed
- ½ cup raw cashews (soaked and drained)
- 1 cup plant-based milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/8 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 6–8 pickled jalapenos
- 1 can (15 ounces) great northern beans (drained and rinsed)
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
Make the cheese sauce
- Soak the raw cashews in hot water for at least 10 minutes for a high-speed blender or overnight for other blenders.
- Boil the potato and carrot for 10 minutes or until the carrot is fork-tender.
- Drain the potato and carrot and add them to a blender.
- Drain the cashews and add to the blender, along with all of the other ingredients for the nacho cheese.
- Blend until smooth.
- If the cheese sauce is still warm from the cooked potatoes and carrots then there’s no need to warm it up, if needed warm up in a small pot.
- Warm up the beans in a sauce pan with chili powder, cumin, salt and pepper.
- Top the tortilla chips with warm vegan nacho cheese and beans.
- Then top the nachos with your favorite toppings.
- Category: Main Course
- Cuisine: American
Keywords: vegan nachos with beans, vegan nachos with cheese