Dairy-Free Nachos Bell Grande
Indulge in the ultimate plant-based snack experience with these Dairy-Free Nachos Bell Grande! This vibrant recipe reinvents a fast-food favorite with wholesome, dairy-free ingredients, starting with a creamy, zesty cashew cheese sauce made from raw cashews, nutritional yeast, and smoky paprika. Layers of crunchy tortilla chips serve as the perfect base, topped with hearty cumin-spiced black beans, fresh avocado, juicy tomatoes, and a kick of jalapeño. Brightened with lime juice and a sprinkle of cilantro, this dish is a feast for the senses that’s perfect for sharing—or not! Ready in just 30 minutes, these nachos are a flavorful, allergen-friendly alternative that's ideal for game nights, parties, or any time you’re craving a bold and satisfying snack. Perfect for vegans and anyone seeking delicious dairy-free comfort food!
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Recipe Information
Ingredients
- 12 ounces tortilla chips
- 1 cup raw cashews
- 0.75 cup water
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 1 can cooked black beans
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 large avocado
- 1 medium tomato
- 1 small jalapeño
- 0.25 cup cilantro
- 1 whole lime
Instructions
Start by making the cashew cheese sauce. Soak 1 cup of raw cashews in hot water for 15 minutes.
Drain the cashews and transfer them to a blender. Add 3/4 cup of fresh water, 3 tablespoons of nutritional yeast, 2 tablespoons of lemon juice, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of smoked paprika, and 1 teaspoon of salt.
Blend on high speed until the mixture is smooth and creamy. Set aside.
In a small saucepan, add 1 can of cooked black beans (drained and rinsed). Stir in 1 teaspoon of cumin and 1 teaspoon of chili powder. Heat over medium heat until warmed through, about 5 minutes.
Prepare the toppings by dicing 1 medium tomato, slicing 1 small jalapeño (optional seeds removed for less heat), and chopping 1/4 cup of cilantro.
Peel and dice 1 large avocado, then squeeze juice from 1 lime over the avocado to prevent browning.
To assemble the nachos, spread 12 ounces of tortilla chips evenly on a large serving platter.
Drizzle the cashew cheese sauce generously over the tortilla chips.
Spoon the black bean mixture evenly over the chips.
Sprinkle the diced tomato, sliced jalapeño, diced avocado, and chopped cilantro over the top.
Serve immediately and enjoy your dairy-free nachos!
Nutrition Facts
Calories |
3526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.6 g | 251% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 59.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5391 mg | 234% | |
| Total Carbohydrate | 385.1 g | 140% | |
| Dietary Fiber | 76.7 g | 274% | |
| Total Sugars | 22.9 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 737 mg | 57% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 4482 mg | 95% | |
*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.
