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Of all the ways to eat Mexican cuisine, this has to be the most relaxed, most creative, and dare we say, the most fun. Artfully dispersed flavour-bombs of toppings are delivered to your mouth on a crispy baked corn chip, topped with gooey cheese.

You will need

Serves 4

  • 500g corn chips
  • 2 tablespoons olive oil
  • 1 red onion, peeled and thinly cut into wedges
  • 1 red capsicum, cored and roughly diced
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin seeds
  • 2 cloves garlic, peeled and crushed
  • 1/2 teaspoon salt
  • 1 medium zucchini, grated
  • 1 x 400g can black beans, drained and rinsed
  • 1 x 400g can crushed tomatoes
  • 1 red chilli, thinly sliced (optional)
  • Vegan cheese, grated*

Cashew sour cream

  • 1/2 cup raw cashews
  • Juice from 1 lemon
  • 1 teaspoon white miso paste (optional)
  • 4 tablespoons almond milk
  • Pinch of salt and pepper

Guacamole

  • 1 large avocado
  • 1 tablespoon lemon or lime juice
  • Pinch of salt
  • Black pepper, to taste

To finish

  • 1 bunch coriander, rinsed and leaves removed
  • 1 tomato, cored and finely diced

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Directions

10 mins to prep

45 mins to cook

  1. Step 1

    Soak the cashews in boiling water for 30 minutes.

  2. Step 2

    Heat a large, deep frypan or skillet on medium. Once hot, add olive oil and heat for 30 seconds. Reduce heat to low. Add onion, capsicum, paprika, cumin and garlic and sauté for 5–10 minutes or until the onion is translucent.

  3. Step 3

    Now add in zucchini, black beans, tomatoes and optional chilli. Cook for a further 5 minutes or until thickened, stirring occasionally. While this cooks, preheat the oven to 180℃ and set aside a large, deep baking tray.

  4. Step 4

    Add corn chips to the baking tray and spread out to cover the base. Once the bean mixture has cooked and cooled for 5 minutes, spoon it onto the corn chips, adding dollops over the entire surface. Top with grated vegan cheese and place into the preheated oven for approximately 10 minutes.*

  5. Step 5

    While the nachos cook, make the cashew sour cream and guacamole. Drain cashews and add to a mini blender. Blitz until smooth and transfer to a small bowl. In a separate bowl add the avocado flesh and remaining guacamole ingredients. Mash together with a fork. Taste and add extra seasoning if desired.

  6. Step 6

    Once nachos have crisped up (this may take 10 minutes, or 1–2 minutes more) remove them from the oven. Dollop cashew sour cream and guacamole on top, then finally sprinkle over the tomato and coriander. Enjoy!

Variation

Want to use a homemade cheese? Try this one – it’s great for nachos.

Hot tip!

*Some vegan cheeses melt better than others. If you’re concerned about this, you can use a lid (or another tray) to cover the tray of nachos, and that’ll help melt your cheese effectively.

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