Vegan Cashew Cheese Sauce Nachos
Nachos night just got a serious upgrade, and you won't miss the dairy for even a second. The star of the show is a silky, blended cashew sauce built with nutritional yeast, smoked paprika, cumin, and a touch of cayenne — it gets cooked down on the stovetop until it's thick, glossy, and drapes over every chip like a dream. Soaking the cashews first is the key step that makes the sauce genuinely smooth rather than grainy, so don't skip it. Hearty black beans, fresh pico de gallo, sliced jalapeño, and creamy diced avocado pile on top to make this a fully loaded plate that serves four and feels like a real crowd-pleaser. A squeeze of fresh lime juice at the end ties everything together with a bright, citrusy finish. This is the kind of recipe that converts skeptics — the kind of people who swear they could never give up cheese sauce — because it's rich, bold, and completely satisfying on its own terms.
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Learn more →Ingredients
4 servings
For the cashew cheese sauce
- 1 cup raw cashews
- ¾ cup water
- 3 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp cayenne pepper
For the nachos
- 10 oz tortilla chips
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup pico de gallo
- 1 jalapeño, thinly sliced
For serving
- 1 avocado, diced
- ¼ cup fresh cilantro, roughly chopped (optional)
- 2 tbsp fresh lime juice
Instructions
- 1
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and discard the soaking water.
- 2
Preheat the oven to 375°F (190°C).
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