Okay, friends, you really need to make these Game-Day Nachos with Cashew Queso Sauce. They’re my new favorite nachos …and they’re vegan! 🏈

What’s so good about them?

They’re crispy, cheesy, smoky, spicy, creamy, and just plain delicious. And while the queso happens to be dairy-free, you definitely do not need to be plant-based to love them. This is party food everyone can get behind, with layers of smashed pinto beans, pickled jalapeños, juicy tomatoes, creamy avocado, and a seriously craveable cashew queso.

Tell me more!

I love how every bite hits a little differently: smoky beans, crunchy chips, tangy jalapeños, creamy avocado, and that rich cashew queso sauce tying it all together. Plus, the beans bring some protein and fiber to the party, so there’s a little bonus nutritional swagger happening underneath all that deliciousness. The fresh lime, cilantro, and scallions at the end keep everything bright and balanced.

Serving tips!

These loaded game-day nachos are perfect for sharing with a crowd, whether you’re hosting the party or settling in with a plate while cheering on your team. Make the queso ahead; assemble the nachos when you’re ready and let the oven do the rest. Just be prepared: these will disappear fast!

When making the queso in advance, chill it overnight in the fridge and bring back to room temperature before use in the recipe. Enjoy in Game-day Nachos with Cashew Queso Sauce or as a topping for tacos, burritos, and beyond.

Go Buckeyes!!!

game-day nachos with cashew queso sauce

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5 from 1 review

• Author: Jackie Newgent
• Total Time: 36 minutes
• Yield: 6 to 8 servings 1x
• Diet: Dairy-Free, Gluten-Free, Pescatarian, Vegan, Vegetarian

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Description

Okay, friends, you really need to make these Game-Day Nachos with Cashew Queso Sauce. They’re my new favorite nachos …and they’re vegan! 🏈

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Ingredients

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• 7 ounces organic corn tortilla chips
• 2 tablespoons extra-virgin olive oil
• 2 large garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1 (15-ounce) can pinto beans (with salt), drained, reserving 2 tablespoon liquid
• 2 tablespoons brine from jar of pickled jalapeños
• 1 recipe Mexican-Inspired Cashew Queso Sauce (see below)
• 1/3 cup sliced pickled jalapeños, drained (chopped, if desired)
• 8 cherry tomatoes, thinly sliced
• 1 extra-large Hass avocado, diced
• Juice of 1/2 lime (1 tablespoon)
• 1/4 teaspoon fine sea salt
• 2 scallions, green parts, thinly sliced
• Handful of fresh cilantro

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Instructions

1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Arrange the tortilla chips on the baking sheet.
2. Heat the olive oil in a skillet over medium-high. Add the garlic, smoked paprika, and cumin; sauté until fragrant, about 30 seconds. Add the beans with the 2 tablespoons bean liquid and jalapeño brine; mash slightly while cooking until no excess liquid remains, about 3 minutes.
3. Top tortilla chips with small dollops of the smashed beans, splatter with the Mexican-Inspired Cashew Queso Sauce, and top with pickled jalapeños and tomatoes. Bake until heated through and queso slightly firms up, about 6 minutes.
4. Sprinkle diced avocado with the lime juice and salt, then top nachos with the prepared avocado, scallion greens, and cilantro. Dig in!

Notes

Mexican-inspired Cashew Queso Sauce: Soak 1 cup (150g) raw cashews in boiling water for 15 min. Drain & blend w/ ~½ cup cold water, 3 Tbsp nutritional yeast, 1 tsp lime juice, 1 large garlic clove, 1/2 tsp each tomato paste + chipotle chili powder + fine sea salt & ⅛ tsp turmeric until smooth, adding more water by the teaspoon only if needed. Makes about 1 cup.

 

Nutrition info includes this sauce and is based on 8 servings.

• Prep Time: 30 minutes
• Cook Time: 6 minutes
• Category: Appetizer, appetizers
• Cuisine: Mexican

Nutrition

• Serving Size: 1/8th of sheet pan
• Calories: 330 calories
• Sugar: 2g includes 1g added sugars
• Sodium: 520mg
• Fat: 20g
• Saturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 7g
• Protein: 8g
• Cholesterol: 0mg

Looking for more game-day-friendly recipes?

Try these!

• sweet and salty tahini popcorn

• cauliflower hash brown patties

• black bean & butternut squash chili

• creamy avocado board

• double-decker falafel sliders