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vegan nachos with cheese, diced tomatoes, pickled jalapeños, salsa, and avocado

Vegan Nachos

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  • Author: Allie
  • Total Time: 30 minutes
  • Yield: 4 people 1x
  • Diet: Vegan


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

Nacho Cheese


  • 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

Optional Toppings

  • Pickled jalapeños
  • Fresh sliced jalapeños
  • Fresh cilantro
  • Mashed avocado or (guacamole)
  • Salsa
  • Cashew Lime Crema
  • Diced tomato
  • Diced red onion
  • Black olives


Make the cheese sauce

  1. Soak the raw cashews in hot water for at least 10 minutes for a high-speed blender or overnight for other blenders.
  2. Boil the potato and carrot for 10 minutes or until the carrot is fork-tender.
  3. Drain the potato and carrot and add them to a blender.
  4. Drain the cashews and add to the blender, along with all of the other ingredients for the nacho cheese.
  5. Blend until smooth.
  6. 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.


  1. Warm up the beans in a sauce pan with chili powder, cumin, salt and pepper.
  2. Top the tortilla chips with warm vegan nacho cheese and beans.
  3. Then top the nachos with your favorite toppings.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Cuisine: American