Vegan Nachos With Cashew Cheese Recipe

Tortilla chips: Crunchy base for the nachos, usually made from corn.

Cashews: Soaked nuts that will be blended into a creamy cheese sauce.

Water: Used to blend the cashews into a smooth consistency.

Nutritional yeast: Adds a cheesy flavor to the cashew cheese sauce.

Lemon juice: Provides a tangy kick to the cheese sauce.

Garlic powder: Adds a savory depth to the cheese sauce.

Onion powder: Enhances the flavor of the cheese sauce.

Salt: Balances the flavors in the cheese sauce.

Black beans: Adds protein and texture to the nachos.

Salsa: Provides a fresh and spicy topping.

Avocado: Adds a creamy and rich texture.

Tomatoes: Fresh and juicy topping.

Cilantro: Adds a fresh, herbal note to the dish.

When making the cashew cheese, ensure the cashews are soaked for at least 2 hours to achieve a creamy consistency. If you're short on time, you can speed up the process by soaking them in hot water for 30 minutes. This will help the blender break down the nuts more easily, resulting in a smoother sauce.

• tortilla chips - Substitute with pita chips: Pita chips offer a similar crunch and can be a great alternative if you prefer a different base.

• soaked for 2 hours cashews - Substitute with soaked for 2 hours sunflower seeds: Sunflower seeds can create a creamy texture similar to cashews and are a good nut-free option.

• water - Substitute with vegetable broth: Vegetable broth adds more flavor compared to plain water, enhancing the overall taste of the cashew cheese.

• nutritional yeast - Substitute with miso paste: Miso paste provides a savory, umami flavor that can mimic the cheesy taste of nutritional yeast.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a similar tangy acidity that can replace lemon juice in the recipe.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can add a fresh and slightly sweet flavor, similar to onion powder.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste profile.

• cooked black beans - Substitute with cooked pinto beans: Pinto beans have a similar texture and flavor, making them a suitable replacement for black beans.

• salsa - Substitute with pico de gallo: Pico de gallo offers a fresh and chunky alternative to salsa, with similar ingredients.

• diced avocado - Substitute with guacamole: Guacamole provides a creamy and flavorful alternative to plain diced avocado.

• diced tomatoes - Substitute with roasted red peppers: Roasted red peppers add a sweet and smoky flavor, offering a different but complementary taste to diced tomatoes.

• chopped cilantro - Substitute with chopped parsley: Parsley can provide a fresh and slightly bitter flavor, similar to cilantro, for those who may not enjoy cilantro's taste.

• Allow the nachos to cool completely before storing. This helps maintain the texture of the tortilla chips and prevents them from becoming soggy.
• Transfer the nachos to an airtight container. If possible, use a container with a tight-fitting lid to keep out moisture and air.
• Store the nachos in the refrigerator for up to 3 days. The cashew cheese and fresh toppings like avocado and tomatoes will stay fresh for this duration.
• For freezing, place the nachos in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the nachos to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, reheat the nachos in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps to restore the crispiness of the tortilla chips.
• Avoid microwaving the nachos as it can make the tortilla chips soggy and the cashew cheese less creamy.
• If you have leftover cashew cheese, store it separately in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Thaw in the refrigerator before using.
• Fresh toppings like avocado and tomatoes are best added just before serving to maintain their texture and flavor.

• Preheat your oven to 350°F (175°C). Spread the leftover vegan nachos on a baking sheet. Bake for about 10-15 minutes until the tortilla chips are crispy and the cashew cheese is warm and melty.

• For a quicker method, use a microwave. Place the nachos on a microwave-safe plate and cover with a damp paper towel to prevent them from drying out. Heat on high for 1-2 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the nachos in a single layer in the air fryer basket. Heat for about 3-5 minutes until the tortilla chips are crispy and the cashew cheese is warmed through.

• To maintain the freshness of toppings like avocado and cilantro, consider reheating the nachos without these ingredients and adding them fresh after reheating.

• For stovetop reheating, use a non-stick skillet over medium heat. Place the nachos in the skillet and cover with a lid. Heat for about 5-7 minutes, shaking the skillet occasionally to ensure even heating.

• Oven: Used to preheat to 350°F (175°C) and bake the nachos for 10 minutes.

• Baking sheet: Used to spread the tortilla chips evenly for baking.

• Blender: Used to blend the soaked cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, and salt into a smooth cashew cheese.

• Measuring cups: Used to measure out the tortilla chips, soaked cashews, water, cooked black beans, salsa, diced avocado, diced tomatoes, and chopped cilantro.

• Measuring spoons: Used to measure out the nutritional yeast, lemon juice, garlic powder, onion powder, and salt.

• Knife: Used to dice the avocado and tomatoes.

• Cutting board: Used as a surface for dicing the avocado and tomatoes.

• Spatula: Used to spread the cashew cheese over the tortilla chips.

• Serving platter: Used to serve the nachos immediately after baking and topping with additional ingredients.

Soak cashews overnight: Soak cashews the night before to save time on the day of preparation.

Pre-chop toppings: Dice avocado, tomatoes, and chop cilantro in advance and store them in airtight containers.

Use canned beans: Opt for canned black beans to skip the cooking process.

Ready-made salsa: Purchase salsa from the store to eliminate the need for making it from scratch.

Blend cashew cheese ahead: Prepare the cashew cheese sauce a day before and refrigerate it.