Pin It My friend Maya texted me on a Friday afternoon asking if I could bring something to her potluck that would feed a crowd and make people forget they were eating vegan. I had about an hour to work with, and honestly, nachos felt like cheating in the best way possible. The moment I pulled that sheet pan out of the oven with crispy chips glistening under a golden cashew queso, I knew I'd stumbled onto something special. It turned out to be the dish that everyone circled back to, even the meat-eaters in the room.
I made this for my roommate's birthday gathering, and what I didn't expect was how it became the unexpected centerpiece of the night. People were so focused on loading their plates that conversations naturally shifted from standing around the living room to clustering around the kitchen. By the end of the evening, someone was scraping the last bits of cashew queso from the pan with a tortilla chip, and I realized I'd created something that did more than feed people—it brought them together.
Ingredients
- Raw cashews: Soaking them first makes the blending process smooth and effortless, creating that silky texture you'd expect from real cheese sauce.
- Nutritional yeast: This is where the umami and cheese-like flavor actually comes from, so don't skip it or your queso will taste flat.
- Smoked paprika and Dijon mustard: These two ingredients work together to create depth and complexity that makes people pause mid-bite.
- Bell peppers and corn: They caramelize beautifully under high heat, turning slightly sweet and tender in a way that transforms when they hit the hot chips.
- Tortilla chips: Use something substantial enough to hold up under the weight of toppings without falling apart after a few minutes.
- Salsa verde: The acidity cuts through the richness of the queso and keeps everything from feeling heavy.
Instructions
- Prep your workspace and vegetables:
- Line your sheet pan with parchment paper so cleanup is genuinely painless. Dice your peppers into thumb-sized pieces and toss everything with oil and spices until it looks evenly coated.
- Get vegetables golden and tender:
- Spread them in a single layer and slide into a 425°F oven. After about eight minutes, give the pan a shake and listen for that subtle sizzle that tells you caramelization is happening.
- Blend the queso while veggies roast:
- If you soaked cashews in advance, they'll blend into liquid gold in about two minutes. If you're rushing, hot water works too—just blend until there's not a single grain of cashew visible.
- Combine everything on the pan:
- Once vegetables have that slight char and tenderness, push them to one side and layer chips where they were. The hot pan will warm the chips through, and the residual heat matters here.
- Layer and bake one final time:
- Spoon salsa verde over the chips, top with those golden vegetables, then drizzle that queso everywhere. Five to seven minutes in the oven and everything melts together slightly.
- Finish with freshness:
- The jalapeño slices, cilantro, and avocado go on after the pan comes out so they stay bright and don't wilt from the heat.
Pin It There's something magical about watching people's faces when they bite into a nacho and realize the cheese isn't dairy but tastes like something they've loved their whole life. That moment of recognition, followed by them reaching for another handful, never gets old.
Why Cashew Queso Changes Everything
Before I learned how to make this, I thought vegan cheese sauces were always grainy or separated or just disappointing. Then I realized the issue wasn't the concept—it was rushing the process or using the wrong ratio of liquid to nuts. A high-speed blender truly matters here because regular blenders won't achieve that completely smooth texture that makes the sauce cling to every chip. Once you nail this queso, you'll find yourself making it for everything from cauliflower to regular nachos.
Building Your Perfect Nacho Platter
The beauty of sheet pan nachos is that you can work with whatever vegetables are calling to you that week. I've used roasted sweet potato chunks, mushrooms, fresh corn straight off the cob, and even some charred broccoli. The spices do the heavy lifting, so your vegetable choice mostly comes down to what you're craving and what's in your crisper drawer. Think of the vegetables as your canvas and the spices as the paintbrush.
Variations and Add-Ons
Sometimes I scatter black beans or pinto beans across the chips before the queso drizzle for extra protein and substance. Other times I'll add jalapeños directly to the pan during the bake so they soften slightly and lose some of their raw bite. The salsa verde can absolutely be swapped for regular salsa if that's what you prefer, though the tanginess of verde really does balance the richness better.
- Layer cooked black beans or pinto beans between chips and vegetables for heartier nachos.
- Toss in sliced mushrooms or diced sweet potato alongside the peppers for different textures and flavors.
- Reserve some cilantro and jalapeños to sprinkle on top after baking so they stay fresh and vibrant.
Pin It This is the kind of dish that proves vegan food doesn't need apologies or explanations—it just needs to taste good, look abundant, and bring people together. Make it this week and watch what happens.
Your Questions Answered
- → How do I make the cashew queso creamy?
Soak raw cashews in hot water or overnight, then blend them with lemon juice, nutritional yeast, and spices until silky smooth for a creamy texture.
- → Can I substitute the vegetables?
Yes, you can use mushrooms, sweet potatoes, or other seasonal veggies to customize the flavor and texture.
- → How can I add more protein?
Adding black beans or pinto beans boosts protein while complementing the dish’s flavors.
- → What temperature should I roast the veggies?
Roast vegetables at 425°F (220°C) for 15-18 minutes until tender and lightly caramelized.
- → Are gluten-free chips suitable for this dish?
Yes, using gluten-free tortilla chips ensures the dish suits gluten-sensitive diets.
- → How can I add heat to this dish?
Try spicy salsa verde, sliced jalapeños, or a dash of hot sauce to elevate the heat level.