Vegetarian Vegan BBQ Jackfruit Nachos

Total time55 min

Prep time25 min

Cook time30 min

Loaded chips piled high with smoky, shredded jackfruit simmered in a sweet-tangy sauce until it pulls apart like the real thing, this tray delivers all the smoky, saucy payoff of classic pulled BBQ without a scrap of meat in sight. Black beans and melted cheese layer in right on the pan, then get finished with a bright, fresh pico de gallo and a drizzle of blended cashew cream for cooling richness. A squeeze of lime and a scatter of cilantro at the end keep every bite lively, and avocado or pickled jalapeños let you customize as you go. The jackfruit itself is the real star here — shredded, seasoned with smoked paprika and cumin, and cooked down until the sauce clings tight with no pooling liquid, so every chip gets real flavor, not an afterthought. It's a shareable, crowd-pleasing tray that fits naturally into a vegetarian spread, whether you're feeding a game-day crowd or just craving loaded nachos on a weeknight.

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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
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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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