Vegan Nacho Cheese Nachos Recipe
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Your ultimate vegan nachos made with delicious walnut meat and drizzled heavily with a super easy homemade oozy vegan nacho cheese brimming with divine umami flavor from spices, miso and a small chile in adobo sauce. A true crowd pleaser!
Vegan Nacho Cheese Nachos
The perfect recipe for all your 4th of July cookouts and World Cup soccer matches. The walnut filling and all the toppings can be prepped ahead and finished just before serving with the best hot creamy nacho cheese sauce ready in less than 5 minutes. Don’t be surprised if this will be the star of your spread, it’s probably a great idea to double batch it if you plan to serve more than a couple of people. It’s that good!
The Vegan Nacho Cheese Sauce
- It’s a cashew based sauce that checks all the boxes. Creamy, oozy, stretchy, packed with umami and the perfect kick of spice and very subtle smokiness from a small chipotle in adobo sauce. Use half a chipotle pepper if you want it mild but still take advantage of the beautiful complex flavor profile it lends to the sauce.
- Soak + Whisk – soak your cashews in hot boiling water for 20 minutes before blending for the ultimate creaminess. Remember to stand by and whisk the sauce while simmering it to prevent any lumps from forming and achieve a super silky smooth texture.
- Nutritional Yeast – for adding cheesy flavor and boosting the nutritional profile, I used 3 tablespoons here but you can go wild here and up the ratio if desired.
- Tapioca – this is what gives the sauce that cheesy oozy texture, do not leave it out. You want the fine flour/starch here and not tapioca pearls.
- Spices – try not to omit any of them. From the nutritional yeast to the miso, onion and garlic they all play their part in creating that rich complex umami flavor profile.
- Can I freeze vegan nacho cheese sauce ? – For the ultimate texture and stretch freezing is not recommended but it can be done, the flavor stays intact. This sauce truly is at its best when served hot.
About the Walnut Meat
- Walnuts – raw walnut pieces soaked in hot boiling water for a good 25 minutes will deliver the best texture. As the nuts absorb water they soften and become more plump with moisture. Take care when chopping them up in the food processor that you don’t overdo it, we are after a ground texture and not butter. Using the pulse button will give you the best control here.
- Onion – any yellow or sweet onion works fine here. This is your first aromatic layer, you want it chopped finely and cooked down until it starts to get some color and concentrate those natural sugars to deliver flavor.
- Sun Dried Tomatoes – you just need 5 and they can be dry or packed in oil whichever you happen to store in your pantry. They add saltiness and umami, a little “je ne sais quoi” you can’t put your finger on. Don’t leave them out!
- Capers – in brine not salted, they add more saltiness and a  little bit of acidity from the brine that helps balance out the rest of the flavors.
- Tomato Paste – double concentrated if available, it acts as a binder but also adds some natural sweetness and subtle flavor throughout.
- Spices – your classic taco seasoning basics like onion powder, smoked paprika, oregano, cumin and coriander. This is what will ultimately make your nachos taste like what you expect nachos and tacos to taste like.
- Shoyu – I like to use it here instead of salt and more umami. It can be subbed with tamari, any soy sauce or coco aminos if desired. 2 teaspoon might not seem like much but trust me when I tell you it is plenty, resist the temptation to add more.
- Should I serve it hot or cold? Â – this walnut meat is great served hot or made ahead refrigerated and served cold or room temperature. It can be reheated in a skillet on the stove top adding a drop of water as needed to create some steam.
The Toppings for Vegan Nachos
- Heirloom Tomatoes – diced heirlooms tossed together with a pinch of fine sea salt and a squeeze of fresh lime are my absolute favorites. Mixed colors cherry tomatoes work beautifully too, whatever is looking good at your market and the time of year you are making this.
- Red Onion – fresh diced red/ purple onion adds a nice crunch and just enough onion flavor without being too much. For a milder option go for thinly sliced scallions or onion chives.
- Avocado – fresh small dice squeezed with lime juice to prevent browning from oxidation.
- Cilantro or Basil – read the room and see what your people want here. Traditionally you would go for cilantro of course but we know how you can’t get it past some people. Let everyone add their own. For a milder flavor it’s nice to use them in their “microgreens form” when available.
- Vegan Sour Cream – there are many non-dairy options available at the market nowadays, take s shortcut here and serve store bought. Alternatively you can make your own from blending soaked cashew with los of lemon juice.
- Variation – if you don’t feel like making the walnut meat or fancy something else you can swap it for a can of refried beans or my fan favorite tofu taco meat.
Choosing the Chips
Go with your favorite tortilla chips here, I prefer the yellow or blue corn ones (even red), something with structure that can hold up to a good bite of all the toppings and the nacho cheese sauce. Preferably ones that aren’t overly salty as many of them can be and overpower all the beautiful flavors we have going in this dish.
 Plant Based Game Day Favorites
- Sheet Pan Mushroom Fajitas
- Vegan Jackfruit Ribs
- Vegan BBQ Carnitas
- Vegan Steaks
- Jackfruit Tacos Adobo
- Best Red Salsa
- Grilled Corn Avocado Tomato Salsa
- Chorizo Tofu Tacos
- Creamy Potato Salad
- Avocado Mango Salad
- Hearts of Palm Ceviche.
how to make the best vegan nacho cheese nachos
Vegan Nacho Cheese Walnut Meat Nachos
Ultimate vegan nachos made with delicious walnut meat and drizzled heavily with the best oozy vegan nacho cheese brimming with divine umami flavor from spices, miso and a small chile in adobo sauce. A true crowd pleaser!
Print Recipe
Ingredients
The Walnut Meat
- 2 cups raw walnut pieces (soaked in hot water for 25 minutes)
- 1 small sweet onion finely diced
- 5 sun-dried tomatoes chopped
- 1 Tbsp brined capers roughly chopped
- 1.5 Tbsp tomato paste double concentrated
- 1 garlic clove grated
- 1 Tbsp onion powder
- 2 tsp sweet smoked paprika
- 2 tsp oregano
- 1.5 tsp cumin
- 2 tsp coriander
- 2 tsp shoyu
The Nacho Cheese Sauce
- 1/3 cup raw cashews pieces (soaked in hot water for 20 minutes)
- 1 cup water
- 3 Tbsp nutritional yeast
- 3 Tbsp tapioca starch
- 1 Tbsp white miso
- 1 chipotle in adobo sauce
- 1 Tbsp onion powder
- 1/4 tsp sea salt + more to taste
- 1/4 tsp smoked paprika optional
Serving Suggestions
- tortilla chips
- mixed colors diced tomatoes
- diced red onion
- lime wedges
- fresh cilantro or basil
- hot chili pepper slices
- diced avocado
- vegan sour cream
Instructions
- Soak the walnuts in the hot boiling water for 25 minutes. Drain then add to a food processor. Using the pulse button process the walnuts until nice ground texture is achieved (press the pulse button a few times to avoid over-processing).2 cups raw walnut pieces
- Preheat a heavy bottom skillet over medium heat and sauté the finely diced onion in a drizzle of olive oil until fully softened and begins to get nicely golden all over.1 small sweet onion
- Stir in the capers and sun dried tomatoes and give everything a stir. Push everything to the sides, add a drizzle of olive in the center and add the garlic, cook just until fragrant.1 Tbsp brined capers, 1 garlic clove, 5 sun-dried tomatoes
- Add all the spices and give everything a good stir to mix well and bloom the spice mix, you should start smelling them release their aromas.1 Tbsp onion powder, 2 tsp sweet smoked paprika, 2 tsp oregano, 1.5 tsp cumin, 2 tsp coriander, 2 tsp shoyu
- Mix in the tomato paste then add the ground walnuts. Give everything a good toss to coat well all over. Stir in the shoyu and if needed you can add a drop of water to help lift any spices from the bottom of the pan. Set aside until ready to serve.1.5 Tbsp tomato paste, 2 cups raw walnut pieces
Make the Nacho Cheese Sauce
- Soak the cashews in hot water for 20 minutes, drain and add to a powerful blender together with 1 cup of water and all the spices (nooch, tapioca, miso, Chile in adobo, onion powder, paprika + salt). Process until silky smooth and transfer to a saucepan.1/3 cup raw cashews pieces, 1 cup water, 3 Tbsp nutritional yeast, 3 Tbsp tapioca starch, 1 Tbsp white miso, 1 chipotle in adobo sauce, 1 Tbsp onion powder, 1/4 tsp sea salt + more to taste, 1/4 tsp smoked paprika
- Bring to a simmer and cook for 3 to 5 minutes whisking to prevent any lumps. Your cheese sauce is ready once thick and stretchy. Pour over the nachos and enjoy hot.
Assembling the Nachos
- Place 2-3 handfuls of tortilla chips on an oval serving platter. Spread the walnut meat all over then drizzle with the hot nacho cheese.
- Top with diced tomatoes, red onion, avocado and chili pepper slices. Drizzle more nacho cheese on top and garnish with some cilantro leaves and vegan sour cream. Serve with lime wedges on the side.
Video
Notes
- Variation - if you don't feel like making the walnut meat or fancy something else you can swap it for a can of refried beans or my fan favorite tofu taco meat.
Nutrition
Calories: 370kcal | Carbohydrates: 23g | Protein: 11g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 5g | Sodium: 376mg | Potassium: 532mg | Fiber: 6g | Sugar: 6g | Vitamin A: 478IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 3mg
Servings: 6 people
Calories: 370kcal
