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Sarah Cobacho standing behind a tray of colorful cauliflower nachos, with a jar of pickled onions and fresh cilantro nearby.

Cauliflower Nachos

These healthy nachos are loaded with flavorful toppings, featuring roasted cauliflower and a creamy dairy-free queso sauce. Perfect for a cozy night in or as a party snack!
Author Sarah Cobacho (plantbaes.com)
PREP TIME20 minutes
COOK TIME30 minutes
TOTAL TIME50 minutes
Servings 4
Course Snack
Cuisine Mexican-Inspired
Keyword cashew queso, cauliflower nachos, dairy-free queso, healthy nachos, plant-based nachos, turmeric cauliflower, vegan nachos

Ingredients

Nachos Base

  • ½ head cauliflower chopped into florets
  • 1 tsp olive oil
  • ½ tsp ground turmeric
  • ½ tsp smoked paprika
  • sea salt flakes to taste
  • 5.3 oz tortilla chips
  • 1.5 cups cooked black beans
  • 3.5 oz cherry tomatoes finely chopped
  • 1 avocado mashed
  • ⅓ cup dairy-free yogurt I used soy
  • ⅓ cup pickled onions
  • ½ cup cilantro finely chopped
  • 1 jalapeño sliced
  • 1 lime cut into wedges

Cheesy Queso Sauce

  • ¼ cup raw cashews
  • ⅓ cup nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ⅛ tsp chili powder
  • 1 tsp Dijon mustard
  • ¼ tsp sea salt flakes
  • 2 tsp lemon juice
  • 2 tbsp tapioca flour
  • 2.6 oz jarred roasted red bell pepper
  • 1.5 cups 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.
Nutritional Information - Per Serving
Calories 486kcal | Carbohydrates 55g | Protein 22g | Fat 15g | Sodium 512mg | Fiber 15g | Vitamin A 88IU | Vitamin C 55mg | Calcium 187mg | Iron 5mg