Lunch Mains

Loaded nachos with vegan cheese sauce

Yes, vegan cheese sauce. The perfect match with (almost) everything?

4 servings
Dairy free, Gluten free, Vegan, Vegetarian
45 min.



Vegan cheese sauce

  • 200 ml unsweetened almond milk
  • 125 g cashew nuts
  • 2 garlic cloves
  • 1 onion
  • 3 tablespoons of edelgist flakes
  • 2 tablespoons mustard
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • Pepper and salt
  • Splash of olive oil

The recipe

Let's start cooking

  1. Start by making the vegan cheese sauce. Soak the cashew nuts in boiling water for half an hour. Chop the onion and garlic cloves. Put some olive oil in a small pan and fry the onion and garlic for 2 minutes.
  2. Preheat the oven to 180 degrees (hot air). Drain the cashew nuts and put them in a blender together with the onion mixture and all other ingredients.  It should become a smooth compact cheese sauce. If necessary, season the sauce slightly with salt and pepper.
  3. Grease a large baking dish. Chop the red onion and dice the avocado and tomatoes. Drain the corn.
  4. Put a layer of tortilla chips in the baking dish and spread some of the red kidney beans in chilli sauce on top. Top with some diced tomatoes, red onion and mais. Repeat in layers until all ingredients are used up. At the end, spread some of the vegan cheese sauce over the nachos.
  5. Place the nachos in the preheated oven for about 15 minutes. Then turn on the grill until all have turned golden brown.
  6. Garnish the avocado, coriander and jalapeños over the nachos. Put the remaining vegan cheese sauce in a bowl and serve with it.

Do you hear
something crackle?

Products from this recipe

Jalapeno Slices Resized
Jalapeños Slices
Tortilla Chips Natural 150 Resized
Tortilla Chips Natural 150 G
Red Kidney Beans Resized
Red Kidney Beans


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