Beautiful vegan nachos with tofu taco meat and a creamy nacho cashew cheese sauce. Everyone will love these loaded nachos for their next favorite appetizer!
Lately, I’ve been loving sitting on my emerald green velvet couch with my heating pad and writing blog posts. I play the latest discover weekly on Spotify and jam out while I edit photos and write whatever comes to mind. This is my process. Today I’m sitting here dreaming about how incredible these nachos were…
This recipe has a great story behind it and one that may even convince you to not only try tofu but also experiment with a cashew cheese sauce. Yep, that’s right: a creamy nacho cheese like sauce to drench your tortilla chips in.
I didn’t tell Tony that this recipe was both vegan and gluten-free. Instead, all I mentioned is that we were having nachos for dinner because I wanted to see if he could tell that there wasn’t any meat on them and also if he noticed anything different about the cheese.
One bite in, he smiled and said, “These are incredible, we should have nachos more often!” I smirked a little. After he went back for seconds, I knew these vegan nachos were a hit. The best part was that after he was finished I told him about both the tofu and the cheese sauce and he exclaimed, “Well then we should have tofu more often because I like it.”
YES TO MORE PLANT BASED MEALS.
Trust me, if Tony couldn’t tell that these were both gluten free & vegan, then neither will your meat-loving friends and/or family.
Truth be told, I’ve been head over heels in love with tofu ever since I started working with Nasoya earlier this year. I love experimenting with it and how it doesn’t require an extensive amount of time to cook.
If you aren’t familiar with tofu, here are some awesome introductory ways to use it. Personally, I have grown to love tofu because it tends to take on the flavor of whatever spices you are cooking with. For this recipe, I used spices that are normally found in taco meat: cumin, chili powder, paprika, and garlic.
This recipe is absolutely perfect for game day, appetizers, party time, or just a fun dinner. You’ll teach yourself how to make something new and actually feel good about noshing on these incredibly tasty and protein packed healthy plant-based vegan nachos.
Pin these nachos:
Hope you enjoy! xo.
- For the cashew cheese sauce:
- 2 cups cashews, soaked for 2 hours and drained
- 2 garlic cloves
- 2-3 tablespoons nutritional yeast
- 1 ¼ cup water, plus more to thin if necessary
- 3/4 -1 teaspoon salt
- ¼ teaspoon turmeric (for color)
- ¼ teaspoon dry mustard
- For the tofu:
- 1 teaspoon olive oil
- 1 package extra firm Nasoya tofu
- 1 ½ teaspoons chili powder
- ¾ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- For the nachos:
- 8 servings your favorite tortilla chips (about 8 cups of tortilla chips)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 red pepper, diced
- 1 white onion, diced
- To garnish:
- ½ cup your favorite salsa
- 1 avocado, sliced or diced
- 1 jalapeno, sliced
- Cilantro to garnish
- Hot sauce, for drizzling
- To make the cashew cheese sauce: Make sure you soak the cashews in 4 cups of water for at least 2 hours, otherwise you can place them large bowl, then add 4 cups boiling water and let the cashews soak in the hot water for approximately 45 minutes-1 hour to speed up the process. Once ready to make the sauce add drained cashews, garlic, nutritional yeast, water, turmeric, dry mustard and salt to a high powered blender. Blend until a thick sauce comes together, adding a tablespoon or two more of water, if necessary to help blend. Set aside.
- Place a large skillet over medium high heat, add olive oil. Once is hot, use your hands to crumble tofu and add to the pan. Sprinkle the spices and salt and pepper. Cook for 5 minutes, stirring frequently. Taste and add more salt and pepper, if necessary.
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Add chips and spread out evenly. Sprinkle tofu, black beans, red bell pepper, onions evenly over the chips. Drizzle chips with the cashew cheese sauce. Bake for 10-15 minutes. Remove from oven and garnish with avocado, salsa, jalapeno, cilantro and hot sauce if desired. Serves 8 for an appetizer. Enjoy!
This recipe is in partnership with Nasoya Tofu. All opinions are my own. Thanks for supporting AK and the brands that help make this site possible!