Sheet Pan Nachos

Nachos don't have to be dripping with cheese and sour cream to be delicious. These vegetarian nachos are made with buffalo roasted cauliflower and creamy cashew sauce for a kick of flavor without a lot of fat. Healthy toppings make this vegan appetizer a great alternative to fast food nachos.

Ingredients

Cashew Sauce

  • 1/4 cup raw unsalted cashews
  • 1/2 cup water
  • 1 tsp fresh lemon juice
  • 1/8 tsp salt
  • 1 Tbsp fresh minced cilantro, plus additional for garnish
  • 1 Tbsp minced fresh scallions
  • 1/2 tsp garlic powder
  • Black pepper to taste

Nachos

  • 1 Tbsp olive oil
  • 4 cups cauliflower, cut into bite-size pieces
  • 1/4 cup cashew sauce (see above)
  • 4 Tbsp hot sauce, or to taste
  • 10 oz baked tortilla chips

Toppings

  • 1 avocado, pitted, peeled and sliced
  • 3 radishes, thinly sliced
  • 1 tomato, chopped
  • 2 Tbsp chopped scallions
  • 1 jalapeño pepper, thinly sliced (optional)
  • Lime wedges and for garnish

Preparation

Cashew Sauce

  • In a bowl, cover the cashews with about 2 inches of warm water. Soak for at least 4 hours, or up to 8 hours.
  • Drain and rinse the cashews. In a blender, add the cashews, 1/2 cup water, lemon juice and salt. Purée, adding more water as needed for desired consistency. Transfer to a bowl and add the cilantro, scallions, garlic powder and black pepper. Stir to combine. Set aside.

Nachos

  • Preheat the oven to 400°. In a large skillet, heat the oil over medium heat. Add the cauliflower and cook, stirring frequently, until it is tender and starts to brown, about 8 to 10 minutes.
  • In a small bowl, combine 1/4 cup of the cashew sauce with the hot sauce. Add the hot sauce mixture to the pan with the cooked cauliflower and toss to coat the cauliflower.
  • On a large rimmed baking sheet, arrange the tortilla chips in one layer. Spread the cooked cauliflower over the tortilla chips. Bake for about 5 minutes, to warm the chips.
  • Remove from oven, and top with a drizzle of the remaining 1 to 2 tablespoons cashew sauce, avocado, radishes, tomato, scallions, jalapeño if using, and additional cilantro and lime wedges for garnish.

Nutrition Facts

Serving Size: 1/4 cup

Per Serving:

  • Calories: 190
  •  Fat: 7g
  •  Saturated Fat: 1g
  •  Cholesterol: 0mg
  •  Sodium: 469mg
  •  Carbohydrates: 27g
  •  Fiber: 5g
  •  Protein: 4g

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Date Last Reviewed: September 11, 2020

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Medical Review: Jane Schwartz, RDN, CLT

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