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Herbivore's Kitchen

BBQ Black Bean Vegan Nachos

Looking for the best vegan nachos recipe? This plant-based nachos recipe is tasty and easy, featuring bbq black beans, roasted sweet potatoes and a cashew cheese sauce spiked with healthy nacho flavors! Better yet, these vegan nachos are of the fully loaded variety, with pickled red onions, charred jalapeños, diced tomatoes, avocado slices, toasted pumpkin seeds and fresh lime!
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Total Time 1 hour
Course Appetizer, Main Course, Snack
Cuisine Mexican
Servings 4 people

Ingredients
  

For the Slow-Roasted Sweet Potatoes

  • 2 small sweet potatoes
  • 1 tbsp safflower oil

For the BBQ Black Beans

For the Cashew Cream Nacho Cheese

  • 1 cup cashews
  • 3/4 cup water
  • 1 tbsp tomato paste
  • 1 tbsp yellow miso paste
  • 1 tbsp brown mustard
  • 2 tbsp nutritional yeast
  • 1/4 cup red onion roughly chopped
  • 1 tbsp fresh lemon juice
  • 1 clove garlic

For the Nachos

  • 1 bag tortilla chips
  • 1 pint grape tomatoes roughly chopped
  • 1 avocado diced
  • pickled red onions find the recipe here
  • toasted pumpkin seeds find the recipe here
  • 1 bunch fresh cilantro washed and torn
  • 2 jalapenos washed and sliced
  • 1/2 tbsp safflower oil
  • 1 lime washed and cut into wedges

Instructions
 

  • Soak the cashews in hot water for at least 30 minutes.
  • Preheat oven to 400º.
  • Wash and dice the sweet potatoes into small bite-sized pieces. Toss in 1 tbsp of safflower oil and roast for 15 minutes, pausing to flip the sweet potatoes halfway through.
  • While the potatoes are roasting, heat a medium sized sauce pan. Add 1 tbsp safflower oil and heat until shimmering. Add the chopped yellow onions and salt and reduce the heat to medium-low. Sauté until the onions begin to brown. About 10-12 minutes.
  • Add the garlic and sauté for 1-2 minutes more.
  • Add the barbecue sauce, black beans and water. Simmer, covered, for 10 minutes. Then simmer uncovered until the sauce has thickened and the beans are soft. About 10 additional minutes.
  • Drain and rinse the cashews and combine them with the water, tomato paste, miso paste, brown mustard, nutritional yeast, red onion, lemon juice and garlic. Blend until smooth.
  • Heat up a small skillet and add 1/2 tbsp safflower oil. When shimmering, add the sliced jalapeños. Fry the jalapeños until bright green and charred. Remove the jalapeños from the skillet and drain any excess oil by resting them on a paper towel.
  • Prepare a baking sheet with tortilla chips. Top with the BBQ black beans and roasted sweet potatoes. Drizzle on the cashew cream vegan nacho cheese sauce. Add the tomatoes, jalapeños, pumpkin seeds and pickled red onions. Bake until hot. About 10 minutes.
  • Garnish with diced avocado and torn cilantro.
Keyword cashew cream sauce, homemade nachos, nachos, nachos recipe, vegan nacho cheese, vegan nachos
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