So on my recent trip to California, I had a plate of vegan nachos that was fantastic!  Unable to let that experience go, I recreated a version of it in my own kitchen.  I hope you enjoy this one!  I have made several batches already, and it keeps getting better!  Let me know what you think!

Note: this recipe uses a blender and frying pan.  If you don’t have those, I suppose you can get creative!  Let me know what you come up with!


Cashew Creme

  • 1 cup cashews, soaked
  • 1 cup plant milk (I used soy milk)
  • ¼ tsp. salt
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • 2 Tbsp. nutritional yeast

Veggie Stir-fry

  • ½ green bell pepper, chopped
  • ½ red bell pepper, chopped
  • ½ onion, chopped
  • 1-2 vine-ripened tomatoes, chopped
  • 1 Tbsp. taco seasoning

Nacho Assemblage

  • 6 corn tortillas
  • Black bean soup recipe, found here
  • ½ large avocado or 1 medium avocado, cubed
  • 1-2 vine-ripened tomatoes, chopped
  • Cilantro for garnish
  • Salsa verde, pico do gallo, and/or hot sauce for toppings


  1. For cashew creme, combine all ingredients into a blender
  2. Blend on medium-high for 3-5 minutes (until mixture is smooth and warm to the touch)
  3. For veggie stir-fry, add all ingredients to a non-stick frying pan
  4. Sautee veggies on high heat until the mushrooms release their moisture and the tomatoes create a saucy consistency
  5. To make the chips, preheat oven to 400°F
  6. Cut the tortillas in half with a non-serrated knife
  7. Cut the halves into thirds (six triangle pieces per tortilla)
  8. Place triangles on parchment paper-lined baking sheet
  9. Bake for 15-20 minutes or until crispy
  10. To assemble the nachos, begin with a layer of chips (about a third of the chips)
  11. Layer the black beans, stir-fry, salsas, tomatoes, and cashew creme subsequent times until all of the ingredients are used
  12. Garnish with cilantro
  13. Enjoy!

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