Vegan Nachos with Nut-free Nacho Cheese
User Reviews
5
Vegan Nachos with Nut-free Nacho Cheese
Description
This recipe combines spiced black beans and a nut-free nacho cheese sauce made from chickpea flour, nutritional yeast, and spices to create a creamy, flavorful topping for tortilla chips. The beans are cooked gently with garlic, tomato, chipotle, and cumin then partially mashed to add texture and depth. The cheese sauce is blended smooth and cooked to thicken, incorporating smoked paprika, mustard, jalapeños, and nutritional yeast which lend a mild smoky, tangy flavor without nuts.
The nachos are assembled in layers with warm tortilla chips, the black beans, cheese sauce, pico de gallo or salsa, and mashed avocado or guacamole, finished with fresh or pickled jalapeño slices for heat. Warming the chips briefly helps prevent sogginess and keeps the textures contrasting crisp and creamy.
This recipe works well as a snack or party dish for those avoiding nuts while still offering a cheesy-style sauce flavor. Adjusting the spices and acidity makes it customizable to taste. The layered assembly makes serving easy and visually appealing.
Ingredients
For the Black Beans
- 1 tsp canola oil or safflower oil, organic
- 2 cloves garlic chopped
- 1/2 cup tomato chopped
- 1/2 tsp chipotle pepper powder
- 1/4 tsp cumin powder
- 1/4 to 1/2 tsp salt
- 15 oz black beans drained and rinsed ot 1.5 cups cooked black or pinto beans, canned
- 2 Tbsp water
For the Nut-free Nacho Cheese sauce
- 1.5 cups non-dairy milk
- 2 Tbsp chickpea flour or other flour like unbleached white
- 1 Tbsp cornstarch or arrowroot starch
- 1/2 tsp mustard powder
- 1/4 tsp garlic powder or 1 small clove, or paste
- 1/2 tsp onion powder
- 1/4 tsp chipotle pepper powder
- 1/2 tsp paprika or smoked paprika
- 1/4 tsp cumin powder
- 1 Tbsp pickled jalapeno or 1 tsp fresh jalapeno
- 3 Tbsp nutritional yeast
- 2 -3 tsp lemon juice
- 1 Tbsp tomato or chunky salsa, chopped
- 1/4 tsp Turmeric optional for color
- 1/2 tsp salt or to taste
For the Nachos
- tortilla chips
- black beans Recipe Above or Refried Pinto Beans, spiced
- nacho cheese sauce Recipe Above
- Pico de Gallo or any chunky salsa
- guacamole or mashed avocado mixed with lime juice and salt
- jalapeño cilantro and hot sauce (optional, fresh or pickled, slices
Instructions
Make The Beans
- Heat oil in a skillet at medium heat. Add garlic and cook for 2 minutes. Add the rest of the ingredients, cover and cook for 10 minutes. Mash some of the beans. Taste and adjust salt and spice.
Make the Nacho Cheese Sauce
- Blend everything in a blender until smooth. Pour into skillet at medium heat. Keep stirring and cook for 5 to 6 minutes so the flour gets cooked through. The mixture will thicken to smooth sauce.
- Carefully taste. Add more salt or spice(chipotle pepper), or lemon juice or vinegar for sour. Use immediately on Nachos.
Make the Nachos
- Warm the tortilla chips in the oven for 5 minutes.
- Layer the chips, beans, nacho cheese sauce, salsa/pico de gallo, another layer of chips, cheese sauce, salsa, then guacamole or mashed avocado, fresh or pickled jalapeno and serve. Add a drizzle of vegan sour cream (optional).
Notes
- Use canola or safflower oil to sauté the beans for a neutral flavor.
- Adjust chipotle powder and jalapeño amounts to control the spice level.
- Serve nachos immediately after assembly to maintain chip crispness.
- Leftover nacho cheese sauce can be refrigerated and gently reheated; may thicken and can be thinned with a splash of non-dairy milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 107g | 36% |
| Protein | 37g | 74% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 838mg | 35% |
| Potassium | 2438mg | 52% |
| Fiber | 26g | 104% |
| Sugar | 5g | 10% |
| Vitamin A | 985IU | 20% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 342mg | 34% |
| Iron | 8.8mg | 49% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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