Vegan Nachos with Cashew Cheese

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A hearty vegan & gluten free nacho recipe with TVP-based taco meat & cashew cheese. Topped with guacamole and pico, these are perfect for spring & summer.

This recipe is from the Native Foods cookbook. Jack and I first stumbled upon Native Foods one night in California on our way back from Disneyland. I typically don’t eat foods at theme parks (I know, I’m “fun” like that), so after the fireworks we set out to drive around and find a restaurant. This was years before iphones and yelp, so it was nothing short of a Disney miracle that we aimlessly found ourselves at this awesome vegan restaurant.

If you are new to the idea of nut cheese, it’s really nothing like cheese… but more of a cheese-like sauce (sans the yellow #4 food coloring). Feel free to put together your nachos however you like. I did black beans, pico, a quick guacamole, and “taco meat” made from soy granules. If fake meat isn’t your thing (I admit, I enjoy it occasionally), just leave it out and use what you like.

 

Vegan Nachos with Cashew "Cheese"

  PrintPrep time 20 minsCook time 20 minsTotal time 40 mins Author: Serves: 2-4Ingredients
  • Corn tortillas or tortilla chips
  • 1 ripe avocado
  • 1 lime, for squeezing
  • 1 cup diced tomato
  • ½ cup diced white onion
  • ¼ cup chopped cilantro
  • ½ jalapeño, chopped
  • 2-3 scallions, chopped
  • Black beans, as desired
  • Sea salt
  • Extra-virgin olive oil, for drizzling
For the cashew cheese (makes 1.5 cups):
  • 1 cup raw cashews
  • 1¼ cups water, divided
  • 2 tablespoons agar (flakes or powder)
  • 1 tablespoon tahini
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ cup lemon juice
  • Sea salt
For the taco "meat":
  • ½ cup textured vegetable protein granules (TVP)
  • ½ cup water
  • 2 tablespoons soy sauce
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Pinch garlic powder
  • Pinch onion powder
Instructions
  • Preheat the oven to 400 degrees. Slice the corn tortillas into quarters and spread them on a parchment-lined baking tray. Sprinkle with salt, drizzle with olive oil, and toast them in the oven until crispy. Alternatively, use tortilla chips.
  • Make the cashew cheese: Soak the cashews in 1 cup water and set aside. Combine the agar and the remaining ¼ cup water in a saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring continuously, until the mixture thickens.
  • Put the cashews and soaking water, tahini, garlic powder, onion powder, and lemon juice in a blender and puree. Add the agar mixture and blend for 3-5 minutes until the mixture starts to thicken. Salt to taste, and refrigerate the “cheese” while you assemble the rest of the nachos, allowing it to thicken while it rests.
  • Make the taco "meat": Combine the TVP, ½ cup water, soy sauce, olive oil, cumin, coriander, garlic powder, and onion powder in a small saucepan and bring to a boil. Turn off the heat and let sit for 10 minutes.
  • Make a quick guacamole by mashing the avocado with a squeeze of lime juice and a pinch of salt.
  • In a small bowl, combine the chopped tomato, onion, cilantro, and jalapeño with a squeeze of lime to make a pico de gallo. Salt to taste. (Store-bought pico works here too.) Assemble the nachos with the corn tortillas, cashew cheese, taco meat, quick guacamole, pico, scallions, and black beans.
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