Published by Ashley Palmer.

There is something magical about a huge plate of nachos, don’t you think? Pile on your favorite toppings, fire up the oven, and indulge in this tasty treat that’s perfect as a late-night snack or weekend meal or during halftime while watching the big game. Enjoy!


Loaded Nachos With Cashew Cheese

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  • 1 bag tortilla chips
  • 12 oz. black beans
  • 12 oz. corn
  • 1/2 cup diced white onion
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 1/4 cup black olives, sliced
  • 1 medium jalapeño, sliced
  • 1 1/4 cups cashew cheese
  • 1/2 cup guacamole or freshly sliced avocado
  • 1/2 lime


  • Preheat the oven to 325ºF.
  • Spread the tortilla chips evenly on a large baking sheet.
  • Top the tortilla chips with the black beans, corn, onion, tomato, cilantro, olives, and cashew cheese (or try a vegan nacho cheese brand such as Follow Your Heart) and bake for 12 to 15 minutes.
  • Garnish with the guacamole or avocado and squeeze some lime juice over the top.

Makes 6 servings

Rated 3.0/5 based on 2 reviews

WATCH: Vegan Cashew Cheese Recipe

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  • 1 1/2 cups raw cashews
  • Cold water sufficient to cover the cashews by 2 inches
  • 1/3 cup water
  • 2 tsp. fresh lemon juice
  • 2 garlic cloves
  • 1/2 tsp. sea salt


  • Place the cashews in a medium bowl. Add the cold water and let soak for 2 hours. Drain.
  • Combine the cashews, 1/3 cup of water, lemon juice, garlic, and salt in a food processor and blend, scraping down the sides occasionally, for 5 minutes, or until very smooth.
  • Transfer to a small bowl. Cover and let stand at room temperature for at least 1 day and up to 2 days. Refrigerate until ready to use or for up to 5 days.

Makes 1 1/4 cups

Rated 3.2/5 based on 3 reviews

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