Dairy-Free Classic Nachos and Cheese
Indulge in the ultimate comfort food reimagined with this *Dairy-Free Classic Nachos and Cheese* recipe—perfect for plant-based eaters and dairy-free enthusiasts! Made with a rich, velvety cashew cheese sauce seasoned with smoked paprika, turmeric, and nutritional yeast, these nachos deliver all the creaminess you crave without a drop of dairy. Crispy tortilla chips are layered with hearty black beans, then drizzled with the luscious cheese sauce before a quick bake to bring it all together. Fresh, homemade guacamole and zesty pico de gallo made with ripe avocados, cherry tomatoes, and a hint of jalapeño add vibrant, bold flavors to every bite. Ready in just 30 minutes, this gluten-free, vegan-friendly dish is ideal for game day, entertaining, or a quick weeknight treat. Make these nachos your new go-to for irresistible dairy-free comfort food!
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Recipe Information
Ingredients
- 8 cups tortilla chips
- 1 cup raw cashews
- 1 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric
- 1 teaspoon salt
- 1.5 cups water
- 1 cup canned black beans, drained and rinsed
- 2 medium ripe avocados
- 2 tablespoons lime juice
- 1 cup cherry tomatoes, diced
- 0.5 cup red onion, finely chopped
- 0.25 cup fresh cilantro, chopped
- 1 small jalapeño, finely chopped
- 0.5 teaspoon fresh black pepper
Instructions
Begin by soaking the raw cashews in hot water for 15 minutes.
Drain the cashews and add them to a blender along with nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, salt, and water.
Blend the mixture until completely smooth and creamy, this will be your dairy-free cheese sauce.
Transfer the cheese sauce to a saucepan and heat over medium heat, stirring constantly until the sauce thickens, about 5-7 minutes. Remove from heat.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Spread the tortilla chips evenly on a baking sheet.
Evenly distribute the black beans over the chips.
Drizzle the creamy cheese sauce generously over the chips and beans.
Place the baking sheet in the oven for 5-7 minutes to warm everything through.
While the nachos are in the oven, mash the avocados with lime juice, salt, and pepper to make guacamole. Set aside.
In a bowl, combine diced tomatoes, red onion, cilantro, and jalapeño to make a simple pico de gallo.
Once the nachos are done, remove them from the oven.
Top the nachos with the freshly made pico de gallo and a few dollops of guacamole.
Serve immediately and enjoy your Dairy-Free Classic Nachos and Cheese!
Nutrition Facts
Calories |
3471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.3 g | 277% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 59.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4740 mg | 206% | |
| Total Carbohydrate | 348.2 g | 127% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 21.9 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 793 mg | 61% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4613 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
