These Healthier Loaded Vegan Nachos with Dairy-Free Queso are the best snack for movie nights with the family or game day (the Super Bowl is just around the corner, after all!). They’re a crowd-pleaser, easy to make, and a great way to sneak in some nutrient-dense ingredients that don’t usually make it to the snack table.
The cauliflower is hidden among the chips and, when perfectly roasted, adds a delicious touch! And wait until you try the dairy-free queso—oh my, it’s so creamy gooey and cheesy, it’s hard to believe it’s dairy-free!
It’s the ultimate feel-good snack or party platter, packed with protein, fiber, antioxidants, and just the right amount of spice. Whether for a cozy night in or a game-day treat, this recipe is guaranteed to impress!
Why I Love This Recipe (As a Nutritionist)
- Loaded with fiber: Thanks to the cauliflower, black beans, and avocado, this recipe supports digestion and gut health.
- Dairy-free & creamy: The homemade cashew queso sauce is rich, cheesy, and entirely plant-based. It also adds a good amount of protein, vitamins, and minerals, thanks to its wholesome ingredient list (and most of it should already be in your pantry!)
- Easy to customize: You can swap toppings based on what you have, making this a flexible meal option.
- Perfect for sharing: Whether for a game night or a casual dinner, this dish is a crowd-pleaser.
- Healthier alternative: I love turning comfort food into a more nourishing version, and this is no exception. Easy to make and comforting, it’s a simple way to add to your snack’s nutrition.
Ingredient Notes
- Cauliflower: Roasting cauliflower with turmeric and smoked paprika brings out its natural sweetness and crisp texture.
- Chips: I used brown rice chips. To make homemade chips, you can chop some wholemeal or corn tortillas into little triangles, spray a little olive oil, and bake them for 5 to 7 minutes on each side until crispy before adding them to the tray with the cauliflower. You could also make it with just cauliflower or add potatoes.
- Cashews: These create a silky queso sauce when blended. If allergic, try sunflower seeds.
- Black Beans: A good source of protein and fiber that adds heartiness to the nachos. Lentils, kidney, or pinto beans work as substitutes.
- Nutritional Yeast: Essential for that cheesy, umami-rich flavor in the sauce. It also brings protein and B vitamins.
- Jalapeño: Adds a spicy kick. For less heat, remove the seeds or use pickled roasted jalapenos.
How to Make This Recipe (Summary)
Preheat your oven to 350°F (180°C). Line a baking tray with parchment paper. Coat the cauliflower with olive oil, turmeric, paprika, and salt, then roast for 20 minutes. Layer tortilla chips and black beans over the cauliflower and bake for another 7 minutes. Make the queso by blending soaked cashews, nutritional yeast, seasonings, red bell pepper, and dairy-free milk. Heat the sauce on the stovetop until thickened. Assemble by drizzling the queso over the nachos and topping with tomatoes, avocado, yogurt, pickled onions, cilantro, jalapeño, and lime wedges. View recipe card below for detailed instructions.
Variations and Tips
- Make it dinner: if I wanted to turn this into a cozy midweek dinner for 2, I would probably skip the chips, use about half of the sauce (the rest can be used in quesadillas for an amazing cheesy experience), and use only 1/2 an avocado. This would keep it super satisfying and high in protein while reducing the calorie intake to make it fit most people’s requirements.
- Nut-free Option: Swap the cashews for sunflower seeds
- Gluten-free option: Make sure to use gluten-free tortillas.
- If you like this recipe, you’ll also love our Greek-style Nachos, and our Potato Nachos.
Why You’ll Love These Cauliflower Nachos
- Crunchy
- Cheesy
- Satisfying
- Easy to make
- Loaded with flavor and nutrients
Cauliflower Nachos
Equipment
- Pot
Ingredients
Nachos Base
- ½ head cauliflower - chopped into florets
- 1 tsp (5 ml) olive oil
- ½ tsp (1.5 g) ground turmeric
- ½ tsp (1 g) smoked paprika
- sea salt flakes - to taste
- 5.3 oz (150 g) tortilla chips
- 1.5 cups (260 g) cooked black beans
- 3.5 oz (100 g) cherry tomatoes - finely chopped
- 1 avocado - mashed
- ⅓ cup (75 g) dairy-free yogurt - I used soy
- ⅓ cup (55 g) pickled onions
- ½ cup (8 g) cilantro - finely chopped
- 1 jalapeño - sliced
- 1 lime - cut into wedges
Cheesy Queso Sauce
- ¼ cup (35 g) raw cashews
- ⅓ cup (40 g) nutritional yeast
- 1 tsp (2.3 g) onion powder
- 1 tsp (3.2 g) garlic powder
- ⅛ tsp (0.3 g) chili powder
- 1 tsp (5 g) Dijon mustard
- ¼ tsp sea salt flakes
- 2 tsp (10 ml ) lemon juice
- 2 tbsp (15 g) tapioca flour
- 2.6 oz (75 g) jarred roasted red bell pepper
- 1.5 cups (3553 ml) dairy-free milk - I used soy
Instructions
- Preheat the oven to 180C (350F).
- To a large baking tray lined with parchment paper, add the cauliflower, olive oil, turmeric, paprika, and a pinch of salt. Mix to combine, ensuring all the cauliflower is coated with spices. Bake for 20 minutes on the middle rack of the oven.
- Top the cauliflower with the chips and black beans, and bake for a further 7 minutes.
- Prepare the Cheesy Queso Sauce: Soak the cashews in hot water for 30 minutes, then drain. Blend the soaked cashews, nutritional yeast, onion powder, garlic powder, chili powder, Dijon mustard, salt, lemon juice, tapioca flour, roasted red bell pepper, and dairy-free milk until smooth.
- Transfer the sauce to a small pot on medium heat, bring to a soft boil, and cook until thickened for a couple of minutes, stirring constantly.
- Top the nachos with the Cheesy Queso Sauce, chopped tomatoes, mashed avocado, yogurt, pickled onions, cilantro, jalapeño, and lime wedges. I like to do little dollops of the toppings all over the nacho base and keep extra sauce for dipping in case the lower layer needs more.
Per Serving/Portion
FAQ
Yes! Prepare the queso and toppings in advance, and assemble just before serving.
Sunflower seeds work well as nut-free alternatives.
Yes, just roast the cauliflower without oil or use a splash of broth instead.
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