Save Imagine a sheet pan of crispy tortilla chips smothered with colorful roasted vegetables, tangy salsa verde, and a velvety, dairy-free queso that will make you forget it's plant-based. These Sheet Pan Salsa Verde Veggie Nachos with Cashew Queso bring together the satisfying crunch of chips with the nutritional boost of roasted vegetables and the rich, creamy decadence of homemade cashew cheese. Perfect for casual gatherings, game day celebrations, or a fun family dinner, these nachos transform a typically indulgent dish into something that's both wholesome and utterly craveable.
Save These nachos are more than just a snack—they're a celebration of vibrant Tex-Mex flavors in every bite. The roasting process brings out the natural sweetness of the bell peppers, zucchini, and corn, while the warming spices infuse the vegetables with that classic southwestern profile. When combined with the bright acidity of salsa verde and the rich, cheesy notes of the cashew queso, you get a perfect harmony that will keep you coming back for just one more chip.
Ingredients
- For the Cashew Queso: 1 cup raw cashews (soaked 2 hours or in hot water for 15 minutes, then drained), 2/3 cup water, 1/4 cup nutritional yeast, 2 tablespoons fresh lemon juice, 1 small garlic clove, 1/2 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon ground turmeric, 1 teaspoon Dijon mustard
- For the Vegetables: 1 red bell pepper (diced), 1 yellow bell pepper (diced), 1 small red onion (thinly sliced), 1 medium zucchini (diced), 1 cup corn kernels (fresh or frozen), 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, freshly ground black pepper to taste
- For Assembly: 8–10 oz tortilla chips (use gluten-free if needed), 1 cup salsa verde, 1 jalapeño (thinly sliced, optional), 1/4 cup chopped cilantro, 1 avocado (diced), lime wedges for serving
Instructions
- Prepare the oven and vegetables
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper. 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.
- Roast the vegetables
- Roast vegetables for 15–18 minutes, stirring halfway, until just tender and slightly caramelized.
- Make the cashew queso
- Meanwhile, 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.
- Prepare for assembly
- 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).
- Assemble and bake
- Spoon salsa verde evenly over the chips. Top with roasted vegetables. Drizzle generously with cashew queso. Return the sheet pan to the oven for 5–7 minutes, just until everything is hot and the queso is slightly golden.
- Finish and serve
- Remove from oven. Top with jalapeño slices, cilantro, and diced avocado. Serve immediately with lime wedges.
Zusatztipps für die Zubereitung
For the best cashew queso, make sure your cashews are completely softened by soaking. If you're short on time, the hot water quick-soak method works well, but let them soak for the full 15 minutes. When roasting the vegetables, don't overcrowd the pan—give them space to caramelize properly rather than steam. If serving a larger crowd, consider preparing extra cashew queso, as it tends to disappear quickly!
Varianten und Anpassungen
This versatile nacho recipe welcomes customization. For extra protein, add a layer of black beans or pinto beans. For a heartier version, include roasted sweet potatoes or mushrooms. If you prefer more heat, add a diced chipotle pepper to the cashew queso or use a spicier variety of salsa verde. For a summer twist, grill the corn on the cob first, then cut off the kernels for a smoky flavor. The cashew queso can also be made ahead of time and stored in the refrigerator for up to 5 days—just warm it gently before using.
Serviervorschläge
Serve these loaded nachos as the centerpiece of a casual gathering, alongside fresh guacamole and pico de gallo for extra dipping options. For a more substantial meal, pair with a simple side salad dressed with lime and olive oil. These nachos are perfect for game day spreads or movie nights, and the sheet pan presentation means you can bring it straight to the table for a fun, communal dining experience. For a festive touch, serve with Mexican-inspired drinks like agua fresca or margaritas for the adults.
Save Whether you're new to plant-based eating or a seasoned vegan cook, these Sheet Pan Salsa Verde Veggie Nachos with Cashew Queso will quickly become a favorite in your recipe collection. The combination of textures and flavors—crispy, creamy, tangy, and spicy—makes every bite a delightful experience. What's more, you'll feel good knowing you've transformed a traditionally indulgent snack into something nutritious without sacrificing any of the satisfaction. So gather your ingredients, preheat that oven, and get ready to impress yourself and anyone lucky enough to share in this colorful nacho feast!
Recipe FAQ
- → How do I make the cashew queso creamy?
Soak raw cashews for at least 2 hours or in hot water for 15 minutes, then blend with water, nutritional yeast, lemon juice, and spices until smooth. Adjust water for desired consistency.
- → Can I use gluten-free chips?
Yes, gluten-free tortilla chips work well to keep the dish gluten-free without compromising texture or flavor.
- → What vegetables are best for roasting in this dish?
Bell peppers, zucchini, red onion, and corn complement each other with varied textures and flavors when roasted with cumin and chili powder.
- → How long should I roast the vegetables?
Roast for 15-18 minutes at 425°F, stirring halfway, until tender and slightly caramelized for the best flavor.
- → Can I add protein options?
Yes, black beans or pinto beans can be added for extra protein and texture alongside the vegetables.
- → How should leftovers be stored?
Store leftover cashew queso in an airtight container in the fridge for up to 5 days; keep chips separate to maintain crispness.