Sheet Pan Salsa Verde Nachos (Print Version)

Crispy chips topped with roasted veggies, salsa verde, and creamy cashew queso for a vibrant vegan dish.

# What You'll Need:

→ Cashew Queso

01 - 1 cup raw cashews, soaked 2 hours or in hot water for 15 minutes, then drained
02 - 2/3 cup water
03 - 1/4 cup nutritional yeast
04 - 2 tablespoons fresh lemon juice
05 - 1 small garlic clove
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground turmeric
10 - 1 teaspoon Dijon mustard

→ Roasted Vegetables

11 - 1 red bell pepper, diced
12 - 1 yellow bell pepper, diced
13 - 1 small red onion, thinly sliced
14 - 1 medium zucchini, diced
15 - 1 cup corn kernels, fresh or frozen
16 - 1 tablespoon olive oil
17 - 1 teaspoon ground cumin
18 - 1 teaspoon chili powder
19 - 1/2 teaspoon salt
20 - Freshly ground black pepper to taste

→ Assembly

21 - 8 to 10 ounces tortilla chips, use gluten-free if needed
22 - 1 cup salsa verde
23 - 1 jalapeño, thinly sliced, optional
24 - 1/4 cup chopped cilantro
25 - 1 avocado, diced
26 - Lime wedges for serving

# How-To Steps:

01 - Preheat oven to 425 degrees Fahrenheit. Line a large sheet pan with parchment paper.
02 - In a large bowl, toss bell peppers, onion, zucchini, and corn with olive oil, cumin, chili powder, salt, and pepper. Spread the vegetables evenly on the prepared sheet pan.
03 - Roast vegetables for 15 to 18 minutes, stirring halfway through, until just tender and slightly caramelized.
04 - Blend soaked cashews, water, nutritional yeast, lemon juice, garlic, smoked paprika, onion powder, salt, turmeric, and Dijon mustard in a high-speed blender until completely smooth and creamy. Add extra water for a thinner consistency if desired.
05 - Remove roasted vegetables from oven. Push vegetables to one side of the pan. Spread tortilla chips in a single layer on the other side, or transfer vegetables to a plate and layer chips then veggies. Spoon salsa verde evenly over the chips and top with roasted vegetables. Drizzle generously with cashew queso.
06 - Return the sheet pan to the oven for 5 to 7 minutes, just until everything is hot and the queso is slightly golden.
07 - Remove from oven. Top with jalapeño slices, cilantro, and diced avocado. Serve immediately with lime wedges.

# Expert Advice:

01 -
  • It feeds a group without requiring you to stand around playing server all night.
  • The cashew queso tastes so decadent that no one will believe it's actually good for you.
  • You can roast the veggies while your blender does the heavy lifting, making this genuinely quick.
  • It's the kind of dish that works for a casual dinner, game day spread, or unexpected guests.
02 -
  • If your cashew queso breaks or looks separated, add water one tablespoon at a time and blend again—it always comes back together.
  • Don't let the vegetables sit too long after roasting before assembling, because they'll release moisture and make your chips soggy if they wait.
03 -
  • Make your cashew queso ahead of time and keep it in the fridge—it reheats beautifully and you can use it for other dishes all week long.
  • The moment these nachos come out of the oven is the moment to eat them, because they'll soften as they sit and the queso will thicken as it cools.
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