These vegan nachos are piled high with easy mushroom BBQ “pulled pork” and a cashew-based queso cheese sauce that will knock your dairy-free socks off.
My quest for good Mexican food in the Netherlands has been…a struggle. Granted, my standards for Tex-Mex-ish cuisine is high, having lived in San Antonio right before moving here. But the flavors of food in Holland are meant to suit Dutch peoples’ tastes, which aren’t nearly as spicy or smoky. And sometimes a bit off the wall, like the time I ordered nachos and received a pile of cool ranch Doritos, marinara sauce, and crème fraiche.
So for a while I resigned to the fact that Tex-Mex would be something to look forward to on my trips back to America. But when the nacho cravings hit, the only solution is to make nachos happen. And when life gives you BBQ pulled pork mushrooms…you nacho.
What can you put on vegan nachos?
These nachos have two very important elements: the BBQ mushrooms and the queso. I introduced you to the sheer awesomeness of BBQ pulled pork mushrooms a few days ago, which basically involves shredding up king oyster mushrooms, seasoning, and baking.
Then there’s the vegan nacho cheese queso, a creamy blend of cashews, smoky roasted jalapenos, and nutritional yeast. And it all comes together to make the most addictive vegan nachos!
How to Make BBQ Pulled Mushrooms Video
Vegan Nacho Toppings
- 1 batch BBQ pulled pork mushrooms
- Plateful tortilla chips
- Optional toppings: diced tomatoes, sliced peppers, cilantro, vegan sour cream
- 1 cup cashews 150 g
- 1 jalapeno
- 1 carrot
- 1/4 cup nutritional yeast
- 1 clove garlic minced
- 1 cup water 240 mL
- 1/4 tsp each chili powder, cumin, smoked paprika, salt
- Pulled Mushrooms: Prepare BBQ pulled mushrooms (following these instructions – 10 minutes hands-on time, 20 minutes cooking).
- Queso: Soak cashews in water overnight (or in very hot water for 1 hour). Meanwhile, broil jalapeno on top rack of oven until blackened, then remove skin, ribs, and seeds. Finally, add carrots and a few tablespoons of water to a microwave-safe dish. Cover with plastic wrap and microwave until fork tender, about 4 minutes. Drain water. Blend all queso ingredients in a blender until smooth.
- Serve: Top tortilla chips with cashew queso, BBQ pulled mushroom, and you favorite nacho toppings (like tomatoes, sliced pepper, and sour cream).
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