Vegan Nachos

I think this is going to be our new favourite meal!  It’s healthy, colourful, vegan of course, and, I think, delicious.  I had been meaning to make it for ages and had been mentally planning what toppings I’d add and imagining how it would taste.  I was at the shop yesterday and remembered it, so decided to get all the ingredients, and couldn’t wait to make it!  I made homemade tortilla chips, cashew cheese sauce, roasted cherry tomato salsa, and guacamole (which were all very easy to make) and added some black beans, jalapeños and fresh coriander.  It was the perfect meal!

To make it quicker and easier, you could use store-bought tortilla chips (a lot of plain salted ones are suitable for vegans).  You can buy healthier brands if you want, or if you want to make the meal more affordable, Tesco, Lidl and Aldi have very cheap ones.  I had a bag of Tesco Value tortilla chips in the cupboard in case mine didn’t work out.


If you want you could use store bought salsa or vegan guacamole, or simply use some chopped tomatoes and avocado instead.  You could also use grated vegan cheese instead of the cashew cheese sauce.  (Though honestly all of these are very quick and easy to make.)  You can use kidney beans if you don’t have black beans or want to make it cheaper.  Or add or change anything you like based on what you have and what you like.


This is actually a really healthy meal, especially if you make homemade tortilla chips.  It has lots of protein, healthy fats, and fresh veggies.  It also is filling enough to be a meal on its own.



My kids really loved it.  We made extra tortilla chips and snacked on them all day.  They were so delicious fresh from the oven, still warm and lightly salted.  They thought it was a real treat, but I know they got a lot of goodness from all the avocado, beans and cashews.  If making it for kids you can omit the salt from their portion if you want, make the salsa a bit less spicy and leave out the jalapeños.  I did give my kids some of the salsa, but since it was quite spicy, I just gave them a little bit, and the cashew cheese sauce and avocado helped to balance it out.  They loved it!


This would be great for a party or movie night.  I think non-vegans would love it too!  I really want to try making it for some friends and see what they think.  I hope you like it and if you try it out please let me know in the comments or on Facebook, Instagram or Twitter.




6 tortillas (or store-bought tortilla chips)

Extra virgin olive oil

Sea salt

For the salsa:

250g cherry tomatoes

1/2 a red onion

1 clove of garlic

1 tbsp. extra virgin olive oil

1 flat tsp. ground cumin

1/4-1/2 of a jalapeño or other chili

A dash of paprika

A squeeze of lime juice

A small handful of fresh coriander (cilantro)

Sea salt

For the cashew cheese sauce:

1 cup of cashews

1/4 cup of nutritional yeast

1 clove of garlic

A dash of turmeric and paprika (for colour)

Sea salt

For the guacamole:

1 ripe avocado

A squeeze of lime juice

A squeeze of lemon juice

1/4 of a mild-medium red chili

1 tbsp. extra virgin olive oil

1/2 tbsp. plain soya yoghurt (optional)

A few fresh coriander (cilantro) leaves

Sea salt

Other toppings:

1 tin of black beans

A jar of jalapeño slices

Fresh coriander


How it’s made:

Preheat the oven to 180 degrees Celsius.

Slice the tortillas into wedges (about 8 from each tortilla).  Brush the tortilla wedges on either side with a little bit of olive oil and sprinkle very lightly with sea salt.  Spread the tortilla wedges on baking trays, in a single layer, and bake in batches.  Bake for 5 minutes, then turn over and bake on the other side for 3-5 minutes, until browning at the edges.  Keep an eye on them as they can overcook quickly.  They will go crunchier when they cool down.  Different types of tortillas may take a different amount of time to cook.  When cooked, set them aside.  Leave the oven on.

For the salsa, peel and dice the half a red onion.  Place the whole cherry tomatoes, diced red onion, and whole unpeeled garlic clove on a baking tray.  Drizzle with 1 tbsp of the olive oil, and mix everything to coat it.  Roast in the oven for 10-15 minutes or until the tomato skins are just starting to brown.  When they are cooked, pop the garlic out of its skin and discard the skin.  Put the tomatoes, red onion, and garlic in a food processor or blender.  Add the other salsa ingredients (start off with a little bit of chili and add more if you want) and pulse until it’s blended to the consistency that you like.  I like a slightly chunky salsa.  I like the salsa cold so chilled it in the fridge at this stage, but you can serve it warm or at room temperature if you like.

For the cashew cheese sauce, peel the garlic clove and blend up all the ingredients with water until smooth.  I add a half a cup of water at first, and add a little more if needed, to reach the consistency that you want.  If you make it too runny, add some more cashews.

For the guacamole, mash the avocado flesh in a bowl.  Add the lime and lemon juice and mix up.  Finely chop the chilli and add to the bowl.  I don’t add much chilli since the salsa will be spicy.  Finely chop the coriander and mix in along with the salt, oil and soya yoghurt (if using).  The lime and lemon juice should help stop the avocado browning but I would still use it pretty quickly.

Drain and rinse the black beans.

To serve, arrange the tortilla chips on a large plate, or a few plates.  Drizzle the cashew cheese sauce over them, then the salsa, sprinkle over the black beans, some jalapeño slices (as many as you like), put a big scoop of guacamole on top and scatter over some fresh coriander (cilantro).  You can squeeze some of the rest of the lime over it as well if you like.

Optional: Sing Homer Simpson’s “Nacho Nacho Man” song while eating.



2 thoughts on “Vegan Nachos

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