Gluten Free Vegan BBQ Jackfruit Nachos

Total time55 min

Prep time25 min

Cook time30 min

Piled high on a sheet pan, these loaded nachos start with jackfruit shredded and simmered in a smoky blend of paprika, cumin, and chili powder until it soaks up a rich, tangy BBQ sauce. Black beans and melted shreds of cheese get layered right on top and baked until everything turns bubbly and golden at the edges. A fresh pico de gallo made from diced tomato, red onion, and jalapeño adds brightness, while a lime-spiked cashew cream drizzled over the top brings a cool, tangy finish. Creamy avocado, pickled jalapeños, and a scatter of cilantro round it all out for the ultimate shareable platter. Since the crunch here comes from tortilla chips rather than anything wheat-based, this build is a solid pick for a gluten free spread. It's the kind of tray you set in the middle of the table and let everyone dig in.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the BBQ jackfruit

2 cans (20 oz each) young green jackfruit in water or brine, drained and rinsed
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
½ cup yellow onion, finely diced
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chili powder
¾ cup bbq sauce (vegan)
¼ cup vegetable broth

For the cashew cream

1 cup raw cashews, soaked in cold water for at least 2 hours, then drained
½ cup water
2 tbsp fresh lime juice
¼ tsp salt

For the pico de gallo

2 medium tomatoes, diced
¼ cup red onion, finely diced
1 jalapeño, seeded and finely diced
2 tbsp fresh cilantro, chopped
1 tbsp fresh lime juice
¼ tsp salt

For the nachos

10 oz tortilla chips
1 can (15 oz) black beans, drained and rinsed
1 cup vegan cheese, shredded

For serving

1 avocado, sliced or diced (optional)
2 tbsp pickled jalapeños (optional)
2 tbsp fresh cilantro, roughly chopped (optional)
lime wedges, for serving (optional)

Instructions

1
Soak the cashews in cold water for at least 2 hours, then drain and discard the soaking water.
2
Combine the drained cashews, 1/2 cup fresh water, 2 tbsp lime juice, and 1/4 tsp salt in a blender. Blend on high until completely smooth and pourable, about 2 minutes, scraping down the sides once. The cream should be thick enough to coat a spoon but thin enough to drizzle. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!