Loaded Cauliflower Nachos with Vegan Nacho Cheese

Loaded Cauliflower Nachos with Vegan Cheese Sauce!!

Nachos for dinner yes please! A fun idea for a family dinner is to create a nacho bar . Get everyone’s favorite fixings and spread them out on the table and have a feast.

One of my favorite things to do is inter mix roasted veggies with chips. You still get that crunchy chips we all love with nachos but with an extra dose of veggies. I really love using roasted cauliflower because it is one veggie that is really a blank slate and can take on any flavor. It also adds a meatiness to the plate if you aren’t adding any animal protein to the dish.

Sure the chips and roasted veggies are great but we all know the key to a great nacho is in the sauce! For this cheese sauce I choose cashews as the base and amped up the flavor with smoked paprika, sriracha, nutritional yeast and a touch of tomato paste. The more umami flavor the better. When making this sauce I highly recommend you taste it as you go so if you want a touch more spice for heat or a pinch of salt add it in. Everyone’s palates are a bit different especially when it comes to spicy food. I know for me I like to sweat a little LOL.

Loaded Cauliflower Nachos with Vegan Nacho Cheese

Creamy and Cheesy vegan nacho cheese on top of crispy roasted cauliflower
Prep Time 20 mins
Cook Time 30 mins
Course dinner
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 head cauliflower chopped into large florets
  • 1 tsp avocado oil
  • 1 tsp kosher salt
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 cup cashews soaked at least 4 hours, preferebly overnight
  • 1 tsp avocado oil
  • 1 jalpapeno seeded and diced
  • 1/2 red onion diced
  • 2 garilc cloves
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/4 cup nutritional yeast
  • 1 tsp sriracha more to taste
  • 1 tsp tomato paste
  • 1 tsp apple cider vinegar
  • 1 tsp kosher salt
  • 1/2-1 cup vegetable broth warmed
  • all your favorite nacho toppings, beans, salsa, avocado etc.

Instructions
 

  • Heat oven 400'F. In a large bowl toss cauliflower  with avocado oil, salt, cumin and chili powder. Place on a baking sheet and roast 20-30 minutes or until crispy.
    Heat small sauce pan over medium heat. Add avocado oil onion and jalapeño. Sauce 5-7 minutes or until caramelized. In a high powered blender add cashews, garlic cloves, cumin, smoked paprika, nutritional yeast, sriracha, tomato paste, apple cider vinegar, salt and 1/2 broth. Blend on high until smooth consistency forms add more broth a few tablespoons at a time to get it to the consistency prefered. Add carmelized onion and jalopeno mixture and mix just to blend. Taste and adjust seasoning as needed. Serve with your favorite nacho fixings!
Keyword Mexican food, nacho, vegancheese

If you make this recipe please comment below I love to hear from you!

Also if you are looking for more Family Favorite Meals I rebased my first EBOOK last week and would love for you to check it out! It contains over 40 family favorite that cater to any type of eater!