Raw Vegan Nachos


Recipe by
30 min.
| Servings: 2-3 servings

Spring is in the air and nothing can be more inspiring than that. Today I intend to share with you these delicious Vegan Nachos.
Nachos is an appetizer or snack (or even a meal) from northern Mexico, originally made by putting thick, round slices of jalapeño pepper and melted cheese on tortilla chips.

I am posting this recipe for all your nacho-needing events. These Vegan Nachos are perfect for snacking on while watching a football match, TV serie, commercials or an amazing movie. But nachos are a good idea for just about any TV watching event such as the Oscar Awards.

These nachos were so good! Like “omg-why-don’t-I-make-nachos-more-often?” good. And the funny thing about nachos is that they are actually pretty healthy!
Plus, “do-it-yourself ” the sour cream with cashew called cashew queso sauce.
The queso sauce is a fabulous dip, a perfect topper for nachos, a great sauce to smother your burritos or tacos with, and it would be so awesome dressing with my Vegan Crunchy Salad.
The awesome thing about the queso sauce is that it makes quite a bit, and you can store leftovers in a jar and it keeps for up to 4-5 days! And it reheats extremely well, making it ideal for these nachos.
I think that a great dressing or sauce is pure magic; it can elevate a grain bowl or a salad or any sort of vegetable dish to new heights.

Vegan Nachos is a great entrée, but can also be an appetizer or side on Mexican night.
For this recipe I used few veggies. If you prefer a different combination of things such as adding black beans, feel free to do it!
And if you really want to lighten things up, I suggest you a lighter and RAW version for these nachos: sub out the chips with zucchini sliced lengthwise.

So the next time you crave a super satisfying, sharable snack, make these! YUMMY!


For the nachos: 

  • 5 cups of Restaurant Style Tortilla Chips (be sure your chips are certified GF for a gluten-free version)
  • 1 large zucchini
  • 3 big tomatoes, diced
  • 1 leek, chopped
  • 1 big cucumber, diced
  • 3 Jalapeño peppers: 2 red, 1 green and 1 yellow (thinly sliced)
  • 2 tbsp vegetable oil, such as avocado or grapeseed

For the cashew queso sauce:

  • ½ cup cashews, soaked for at least 1 hour, drained, and rinsed
  • 2 cloves garlic
  • 3 tsp lemon juice
  • 1 big leek
  • 3 medium yellow Jalapeño peppers
  • 2 tsp smoked paprika
  • ⅓ cup nutritional yeast
  • 1 tbsp water, as needed to blend
  • sea salt to taste


  1. Using a high-speed blender or food processor, blend together the cashew queso sauce ingredients till smooth
  2. Taste the queso and adjust salt as needed, and/or add 1 Tbsp of water if it’s too thick for your liking
  3. Remove mixture from blender or food processor and pour into a medium bowl
  4. Cover and place in the fridge to chill until the nachos are ready to serve
  5. Wash the zucchini, cut the ends off,  and cut lengthwise into thin slices (½-inch-thick planks). Cut each slice in half. Arrange the slices on a plate
  6. Pour all the vegetables in a large bowl adding vegetable oil
  7. Sprinkle veggies and queso sauce on the tortilla chips (or sliced zucchini) as much as you like!


  • If you use a food processor, stop frequently while blending to scrape the sides of the machine down
  • The queso sauce will keep in the fridge for up to 5 days


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