Rainbow Nachos with Vegan Cheese Sauce

Brandon and I are obsessed with nachos… They are our go-to food that we could eat every night of the week. Since we have transitioned to a plant-based diet, nachos have been tough. I’m not a huge fan of cheese substitutes so I’ve put together a recipe for spicy vegan cheese sauce (nachos included)!


For the Sauce

  • 1 cup cashews
  • 2 cups water
  • 1/4 cup nutritional yeast
  • 2 Tbsp fresh lemon juice
  • 1 tsp red pepper flakes
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp sriracha
  • Salt & pepper to taste

For the Nachos

  • 1 bag tortilla chips
  • Radishes (4 of each)
    • Pink
    • Purple
  • Bell peppers (1/2 of each-save the rest for snacking!)
    • Red
    • Orange
    • Yellow
    • Green
  • Jalapeno pepper (1- seeded)
  • Fresh or frozen corn (1/2 cup)
  • Red onion (1/2 cup)
  • Cilantro for garnish


Start by prepping your sauce. Boil a cup or two of water and pour over your cashews. Let them soak/soften for approximately 45 minutes.

Wash all produce thoroughly. Prep and slice/chop veggies and set aside.

Preheat your oven to 325°.

Once cashews have soaked for 45 minutes, drain and rinse. Put cashews in a blender with your remaining sauce ingredients and blend until smooth and creamy. Pour into a sauce pan and heat over low heat for about 8 minutes. Set aside.

Arrange tortilla chips on a baking sheet. Drizzle a generous amount of your sauce on the chips and then top with your fresh veggies (but not the cilantro).

Warm in oven for about 10 minutes. Remove and let cool slightly. Top with cilantro and enjoy!

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