Rainbow nachos with vegan cheese sauce is about to be your new favorite recipe! These are our new go-to snack (and sometimes dinner) and the perfect companion for football on Sundays. I'm not a huge fan of cheese substitutes so I've put together a recipe for spicy vegan cheese sauce too!
For the Vegan Nacho Cheese Sauce
- 1 cup cashews
- 2 cups water
- ¼ cup nutritional yeast
- 2 tablespoon fresh lemon juice
- 1 teaspoon red pepper flakes
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon sriracha
- Salt & pepper to taste
For the Vegan Nachos
- 1 bag tortilla chips
- Radishes (4 of each)
- Bell peppers (½ of each-save the rest for snacking!)
- Jalapeno pepper (1- seeded)
- Fresh or frozen corn (½ cup)
- Red onion (½ 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 degrees.
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!