Vegan Queso Nachos Recipe

Cashews: These are soaked to create a creamy base for the queso.

Water: Used to blend with the cashews to achieve the right consistency.

Nutritional yeast: Adds a cheesy flavor to the vegan queso.

Garlic powder: Provides a subtle garlic taste.

Onion powder: Adds a hint of onion flavor.

Salt: Enhances all the flavors in the queso.

Lemon juice: Adds a bit of acidity to balance the flavors.

Salsa: Served on the side for extra flavor and spice.

Tortilla chips: The base for the nachos, providing a crunchy texture.

Black beans: Adds protein and a hearty texture.

Corn: Adds sweetness and a bit of crunch.

Tomatoes: Provides freshness and a juicy texture.

Avocado: Adds creaminess and a rich flavor.

Cilantro: Adds a fresh, herbaceous note to the nachos.

When blending the cashew mixture, make sure to blend it long enough to achieve a completely smooth and creamy consistency. If your blender is not powerful enough, you may need to blend in intervals, scraping down the sides to ensure all the cashews are fully incorporated. This will give your queso a velvety texture that mimics traditional cheese sauce.

• raw cashews - Substitute with sunflower seeds: Sunflower seeds provide a similar creamy texture when blended and are also nut-free for those with allergies.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the queso, enhancing the overall taste.

• nutritional yeast - Substitute with miso paste: Miso paste provides a similar umami flavor and can add depth to the queso.

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

• onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh and slightly sweet flavor that enhances the queso.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, which can enhance the depth of the queso.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy flavor and can help balance the richness of the queso.

• salsa - Substitute with diced tomatoes with green chilies: Diced tomatoes with green chilies offer a similar texture and a bit of heat, making them a good alternative to salsa.

• tortilla chips - Substitute with pita chips: Pita chips are a sturdy alternative that can hold up well to the queso and toppings.

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

• cooked corn - Substitute with cooked peas: Cooked peas provide a sweet and slightly crunchy texture similar to corn.

• diced tomatoes - Substitute with diced red bell peppers: Diced red bell peppers offer a sweet and crunchy texture that complements the other ingredients.

• diced avocado - Substitute with guacamole: Guacamole provides a creamy texture and rich flavor, similar to diced avocado.

• chopped cilantro - Substitute with chopped parsley: Chopped parsley offers a fresh and slightly peppery flavor, making it a good alternative to cilantro.

• To store leftover vegan queso nachos, allow them to cool completely before transferring them to an airtight container. Place a layer of parchment paper between the nachos and the lid to prevent moisture buildup.
• For optimal freshness, store the nachos in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
• If you prefer to freeze the queso separately, pour it into a freezer-safe container, leaving some space at the top for expansion. Label the container with the date and freeze for up to 3 months.
• When ready to use, thaw the queso in the refrigerator overnight. Reheat gently in a saucepan over low heat, stirring occasionally until smooth and creamy.
• To freeze the assembled nachos, spread them out on a baking sheet and place in the freezer for about 1 hour, or until the toppings are firm. Transfer the frozen nachos to a freezer-safe bag or container, separating layers with parchment paper.
• When reheating frozen nachos, preheat the oven to 350°F (175°C). Place the nachos on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• For best results, add fresh toppings like diced avocado and chopped cilantro after reheating to maintain their texture and flavor.
• Store any leftover salsa in a separate airtight container in the refrigerator for up to 1 week.

• Preheat your oven to 350°F (175°C). Spread the leftover Vegan Queso Nachos evenly on a baking sheet. Cover with aluminum foil to prevent the tortilla chips from getting too crispy. Bake for about 10-15 minutes, or until everything is heated through.

• For a quicker method, use a microwave. Place a portion of the nachos on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. 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). Place the nachos in the air fryer basket, making sure they are spread out evenly. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For stovetop reheating, use a non-stick skillet over medium heat. Add the nachos and cover with a lid. Heat for about 5-7 minutes, stirring occasionally to ensure even heating. This method helps maintain the crispiness of the tortilla chips.

• To reheat in a toaster oven, preheat to 350°F (175°C). Place the nachos on a toaster oven tray and cover with aluminum foil. Heat for about 10 minutes, or until warmed through. Remove the foil for the last 2 minutes if you want the chips to be extra crispy.

• Blender: To blend the soaked cashews, water, nutritional yeast, garlic powder, onion powder, salt, and lemon juice until smooth.

• Baking sheet: To spread the tortilla chips and layer them with black beans, corn, and diced tomatoes.

• Oven: To bake the nachos at 350°F (175°C) for about 10 minutes until everything is heated through.

• Measuring cups: To measure out the cashews, water, nutritional yeast, black beans, corn, diced tomatoes, and avocado.

• Measuring spoons: To measure out the garlic powder, onion powder, salt, and lemon juice.

• Knife: To dice the tomatoes and avocado.

• Cutting board: To provide a surface for dicing the tomatoes and avocado.

• Spatula: To spread the cashew queso over the nachos evenly.

• Mixing bowl: To hold the diced avocado and chopped cilantro before topping the nachos.

• Serving dish: To serve the nachos with salsa on the side.

Soak cashews overnight: Soak cashews overnight instead of 2 hours to save prep time.

Use canned beans and corn: Opt for canned black beans and corn to skip cooking them.

Pre-diced vegetables: Buy pre-diced tomatoes and avocado to cut down on chopping time.

Blend in bulk: Make extra cashew queso and store it in the fridge for future use.

Sheet pan method: Assemble nachos directly on a sheet pan for easy transfer to the oven.