Vegan BBQ Jackfruit Nachos
Smoky, saucy, and loaded from edge to edge, these sheet-pan nachos are the kind of crowd-pleaser that makes people forget they're eating something entirely plant-based. Young green jackfruit gets shredded and simmered with smoked paprika, cumin, chili powder, and vegan BBQ sauce until the sauce clings to every strand — it's genuinely meaty in texture and deeply savory in flavor. Instead of dairy cheese sauce, a silky cashew cream made from soaked raw cashews, fresh lime juice, and a splash of water gets drizzled over the top for that rich, cool contrast you want against the warm chips. A quick fresh pico de gallo — tomatoes, red onion, jalapeño, cilantro, and lime — brings brightness that cuts right through the smokiness. Black beans and shredded vegan cheese round out the base before everything goes into a 400°F oven for about ten minutes until melted and golden at the edges. Finish with avocado, pickled jalapeños, and extra cilantro if you like, and serve straight from the pan while everything is still hot and crispy. This recipe serves 4 and works just as well for a game-day spread as it does for a weeknight dinner that feels a little extra.
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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
- 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.
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