Pin it My friend texted me a photo of nachos from a food truck, and I realized I hadn't made them vegan in years. That afternoon, I grabbed some raw cashews from the pantry and wondered if I could blend them into something creamy enough to rival dairy cheese. Turns out, a high-speed blender and nutritional yeast work miracles. Now every time someone asks for a vegan crowd pleaser, these sheet pan nachos are what I reach for, loaded with roasted vegetables that actually taste like they matter and a queso so silky it made a dairy-loving friend pause mid-bite.
Last summer I made these for a backyard gathering where I knew maybe half the guests were vegan, and I was nervous about that moment when someone would ask if there was dairy. Instead, people came back for seconds and thirds, and I watched a committed omnivore dip a chip in the queso and genuinely smile. By the end of the night, the pan was mostly empty except for a few lonesome chips, and someone asked me to email the recipe before they left.
Ingredients
- Raw cashews (1 cup, soaked): Soaking them opens up their creaminess and lets the blender do its job faster; I learned the hard way that room-temperature cashews and a blender can be stubborn friends.
- Nutritional yeast (1/4 cup): This gives the queso its savory, almost cheesy depth without any actual dairy; don't skip it or you'll just have blended cashews.
- Water (2/3 cup for queso): The amount matters because you want it pourable but not soup; I keep extra on hand to adjust on the fly.
- Lemon juice (2 tablespoons): Fresh is crucial here since it adds brightness that bottled juice fumbles on.
- Smoked paprika and turmeric (1/2 teaspoon each): These spices give the queso a warm, slightly savory color and flavor that makes it look and taste intentional.
- Dijon mustard (1 teaspoon): A tiny amount adds complexity that keeps people guessing what makes this queso taste so good.
- Bell peppers and zucchini (1 red and 1 yellow pepper, 1 medium zucchini): They caramelize beautifully when roasted and hold their shape, unlike some softer vegetables that turn to mush.
- Corn (1 cup): Fresh or frozen works equally well; frozen is honestly more convenient and tastes just as good when roasted.
- Cumin and chili powder (1 teaspoon each): These make the vegetables taste like they belong in a taco, not a salad.
- Tortilla chips (8-10 oz): Use ones you actually like eating plain, because they're the foundation here; cheap chips make sad nachos.
- Salsa verde (1 cup): The tangy brightness that cuts through all the richness and keeps your mouth happy.
- Fresh cilantro and avocado: These go on last and add freshness that separates good nachos from forgettable ones.
Instructions
- Get your cashews ready:
- If you have time, soak them in cold water for 2 hours, but honestly, pouring hot water over them and waiting 15 minutes works in a pinch. Drain them well or your queso will be watery.
- Heat your oven and prep your pan:
- Set it to 425°F and line your sheet pan with parchment paper so nothing sticks and you don't spend an hour scrubbing later.
- Toss and spread the vegetables:
- Toss your diced peppers, onion, zucchini, and corn with olive oil and all those spices, then spread them in a single layer. They need room to roast, not steam, so don't overcrowd the pan.
- Roast until they're golden:
- 15 to 18 minutes, stirring halfway through, is the sweet spot where they're tender but still have character and a bit of caramelized color on the edges.
- Blend the queso while vegetables roast:
- Combine your drained cashews, water, nutritional yeast, lemon juice, garlic, and all the seasonings in a high-speed blender and let it run until it's completely smooth and silky. Taste it and adjust salt or lemon if needed.
- Assemble strategically:
- Once vegetables are done, push them to one side of the pan and layer your tortilla chips on the other side. Spoon salsa verde over the chips, top with roasted vegetables, and drizzle that creamy queso all over.
- Give it a final kiss in the oven:
- Pop it back in for 5 to 7 minutes just until everything is heated through and the queso looks slightly golden and warm. Don't overdo it or your chips will lose their crunch.
- Finish with freshness:
- Pull it out, scatter your jalapeño slices, cilantro, and fresh avocado over top, and serve immediately with lime wedges on the side for squeezing.
Pin it There's something about nachos that makes people relax and share food off one pan without thinking about it. I've watched this dish turn casual hangouts into actual moments where nobody's checking their phone.
Swapping and Building Your Own Version
The vegetables aren't sacred here. I've made these with roasted mushrooms instead of zucchini, added diced sweet potato for a sweeter note, and thrown in black beans for when I wanted more protein on the plate. The queso works as a base for whatever direction you want to go, so treat it like your blank canvas and add what makes you happy.
Making the Queso Ahead
I'll blend the cashew queso the night before and store it in the fridge in a container. When you're ready to build nachos, just warm it gently in a small pot or microwave it in 30-second bursts, stirring between each one, until it's pourable again. It keeps beautifully for five days and actually tastes even better the next day once all those spices have gotten to know each other.
Heat Level and Flavor Tweaks
If you like things spicy, use a hot salsa verde instead of the mild kind, or add sliced jalapeños both before roasting and after assembly. You can also drizzle hot sauce over the finished nachos if you want to punish yourself in the best way. Some people add a pinch of cayenne to the queso itself, which I've done before and enjoyed, though I prefer letting people control their own heat level with the toppings.
- Taste your salsa verde before using it, because brands vary wildly in how much kick they pack.
- Fresh cilantro is non-negotiable, but if you hate it, use parsley or just skip the herbs entirely and nobody will judge you.
- Lime wedges are small but they matter, so don't forget them at the end.
Pin it These nachos remind me why I love cooking plant-based food, it's not about restriction, it's about making something so good that nobody notices what's missing. Serve them warm, squeeze your lime, and watch people eat.
Recipe FAQs
- → How do I make cashew queso creamy?
Soaking cashews softens them for blending into a smooth, creamy sauce. Adding nutritional yeast and lemon juice balances flavor and texture.
- → Can I use other vegetables?
Yes, mushrooms, sweet potatoes, or your favorite veggies can substitute or complement the bell peppers, zucchini, and corn.
- → How to keep the chips crispier?
Arrange chips on one side of the pan and roast veggies separately to prevent sogginess before layering together.
- → Is this dish gluten-free?
Using gluten-free tortilla chips and checking salsa ingredients ensures the entire dish remains gluten-free.
- → Can I add protein to this dish?
Incorporate black or pinto beans before roasting to boost protein content without altering flavors.