Cheesy Vegan Cauliflower Nachos

Loaded nachos that are actually healthy!? You heard me right. These cheesy vegan cauliflower nachos are the secretly healthy comfort food of my dreams! Tortilla chips are substituted with roasted cauliflower florets that are then drizzled with a stretchy melty homemade vegan nacho cheese sauce, and loaded with a ton of toppings. They are easy to make and are good for you! YUM!

If you were to ask me what my most favorite food is, I would probably say nachos. But since eating a huge amount of greasy cheese-covered tortilla chips isn't exactly the healthiest, I don't eat them often. So the other day I asked myself, can you make healthy nachos?? And the answer is YES! Yes you can. Now of course these cheesy vegan cauliflower nachos are not going to taste exactly the same as tortilla chip nachos, but for me, they satisfy all my cravings!

Tips and Tricks to making the best cauliflower nachos:

Toppings: it's all about layering on those delicious toppings. The toppings I chose are my vegan chorizo crumbles, black beans, corn kernels, tomato, red onion, jalapeno slices, cilantro, and a drizzle of vegan sour cream or plain vegan yogurt. But feel free to swap whatever toppings you like! Some other nice topping options are diced avocado, chopped bell pepper, salsa, sliced green onions, black olives, refried beans, or guacamole.

Vegan taco meat: adding vegan taco meat is optional but for a boost of flavor and some added protein it's a fun addition. You can use a store-bought vegan ground (prepare it according to the package directions before sprinkling on your nachos), store-bought vegan bacon bits, or you can make your own homemade vegan meat crumbles. Try my recipes for Chorizo Tofu Crumbles, Easy TVP Taco Filling (prepare just the filling), Jackfruit Taco Filling (prepare just the jackfruit), Chipotle Black Bean Salad (prepare just the black beans), Tofu Taco Crumbles, Tofu Bacon Bits, or BBQ Shredded Tofu. So many options!

Vegan cheese: in my experience, most store-bought vegan cheese do not melt very well. They are also not usually super healthy. So for a meltier healthier option make the vegan nacho cheese recipe included. The nacho cheese sauce is made with a base of cashews but if you are looking for a nut-free version, sub out the cheese for my nut-free sunflower cheese sauce recipe.

How to make Cheesy Vegan Cauliflower Nachos:

For the cauliflower:

Preheat your oven to 450F (230C). Set aside two large baking sheets.
Add the cauliflower with all of the seasonings to a large bowl and toss well to combine and evenly coat the cauliflower.

Spread the cauliflower evenly over two large baking sheets spreading out the florets so they have lots of room around them so they can brown nicely. Bake for about 25 minutes, flipping once halfway through until the cauliflower is when it is browned and tender. While the cauliflower is roasting you can make the nacho cheese.

For the vegan nacho cheese: 

Softening the cashews (optional): Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get a smooth and creamy cheese sauce. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.

To make the nacho vegan nacho cheese: Add the cheese ingredients: the cashews, water, tapioca starch, nutritional yeast, apple cider vinegar, salt, paprika, garlic powder, and turmeric to a blender. Blend until completely smooth. It will be a watery milk consistency but will thicken when cooked.

Pour the vegan nacho cheese mixture into a small saucepan and heat over medium-high heat, while stirring. As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Set aside.

Assemble the cheesy vegan cauliflower nachos:

Once the cauliflower is roasted, pile up all of the roasted cauliflower onto just one baking sheet.

Drizzle the nacho cheese sauce over top of the cauliflower, and sprinkle over the vegan chorizo or vegan bacon bits, black beans, and corn kernels (or any toppings you would like to be warmed). Return to the oven for another 5 - 8 minutes to heat through. Remove from the oven and top with the tomato, red onion, jalapeno, cilantro, and drizzle the vegan sour cream or vegan yogurt on top (or any toppings you choose). Serve right away.

These cheesy vegan cauliflower nachos are:

• A healthy alternative to tortilla nachos.
• Taste like junk food- but it's good for you!
• Vegan, dairy-free, and gluten-free.
• Can be garnished with any toppings you like.
• The perfect dinner for movie night!

Meaty vegan recipes to top your nachos with:

Chorizo Tofu Crumbles
Easy TVP Taco Filling (prepare just the filling)
Jackfruit Taco Filling (prepare just the jackfruit
Chipotle Black Bean Salad (prepare just the black beans)
Tofu Taco Crumbles
Tofu Bacon Bits
BBQ Shredded Tofu

If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull

5 from 6 votes

(click stars to vote)

Cheesy Vegan Cauliflower Nachos

Loaded nachos that are actually healthy!? You heard me right. These cheesy vegan cauliflower nachos are the secretly healthy comfort food of my dreams! Tortilla chips are substituted with roasted cauliflower florets that are then drizzled with a stretchy melty homemade vegan nacho cheese sauce, and loaded with a ton of toppings. YUM!

Prep: 15 minutes mins

Cook: 35 minutes mins

Total: 50 minutes mins

Servings: 4

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Ingredients

 

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For the cauliflower:

• ▢ 1 head cauliflower, cut into florets
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons nutritional yeast
• ▢ ½ teaspoon chili powder
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon salt

For the vegan nacho cheese (or sub store-bought vegan cheese):

• ▢ ½ cup raw cashews, softened if needed, see instructions
• ▢ 1 ¼ - 1 ½ cups water
• ▢ 2 tablespoons tapioca starch, (also called tapioca flour)
• ▢ 3 tablespoons nutritional yeast
• ▢ 2 teaspoons apple cider vinegar
• ▢ 1 teaspoon salt
• ▢ 1 ½ teaspoon paprika
• ▢ ½ teaspoon garlic powder
• ▢ ⅛ teaspoon turmeric

For the toppings (optional, choose however many toppings you like):

• ▢ 1 cup vegan meat crumbles or vegan bacon bits, homemade or store-bought *see notes for recipe options
• ▢ 1 cup black beans, (I used canned) drained and rinsed
• ▢ 1 cup frozen corn kernels, thawed
• ▢ 1 tomato, diced
• ▢ ¼ red onion, finely chopped
• ▢ 1 jalapeño, thinly sliced
• ▢ ¼ cup fresh cilantro, chopped
• ▢ ¼ cup vegan sour cream or plain vegan yogurt

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Instructions

 

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For the cauliflower:

• Preheat your oven to 450F (230C). Set aside two large baking sheets.
• Add the cauliflower with all of the seasonings to a large bowl and toss well to combine and evenly coat the cauliflower.

  Spread the cauliflower evenly over the two large baking sheets spreading out the florets so they have lots of room around them so they can brown nicely. Bake for 20 - 25 minutes, flipping once halfway through until the cauliflower is when it is browned and tender. While the cauliflower is roasting you can make the nacho cheese.
  

For the vegan nacho cheese:

• Softening the cashews (optional): Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get a smooth and creamy cheese sauce. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
  
• To make the nacho vegan nacho cheese: Add the cashews, water, tapioca starch, nutritional yeast, apple cider vinegar, salt, paprika, garlic powder, and turmeric to a blender. Blend until completely smooth. It will be a watery milk consistency but will thicken when cooked.
  
• Pour the vegan nacho cheese mixture into a small saucepan and heat over medium-high heat, while stirring. As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Set aside.
  

Assemble the cheesy vegan cauliflower nachos:

• Once the cauliflower is roasted, pile up all of the roasted cauliflower onto just one baking sheet. Drizzle the nacho cheese sauce over top of the cauliflower, and sprinkle over the vegan chorizo or vegan bacon bits, black beans, and corn kernels (or any toppings you would like to be warmed). Return to the oven for another 5 - 8 minutes to heat through. Remove from the oven and top with the tomato, red onion, jalapeno, cilantro, and drizzle the vegan sour cream or vegan yogurt on top (or any toppings you choose). Serve right away.
  

Notes

*Vegan meat crumbles recipes to top your nachos with (optional):

• Chorizo Tofu Crumbles
• Easy TVP Taco Filling (prepare just the filling)
• Jackfruit Taco Filling (prepare just the jackfruit)
• Chipotle Black Bean Salad (prepare just the black beans)
• Tofu Taco Crumbles
• Tofu Bacon Bits
• BBQ Shredded Tofu

Nut-free option: sub out the nacho cheese for my nut-free sunflower cheese sauce recipe.

Oil-free: to make this recipe oil-free, omit the olive oil and swap it for vegetable broth. If using a vegan meat topping, try my recipe for vegan tofu bacon bits (which is oil-free).

Nutrition

Serving: 1serving (recipe makes 4 servings) | Calories: 479kcal | Carbohydrates: 47g | Protein: 28g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 1424mg | Potassium: 1235mg | Fiber: 15g | Sugar: 12g | Vitamin A: 990IU | Vitamin C: 79mg | Calcium: 114mg | Iron: 8mg

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!

Author: Sam Turnbull

Cuisine: American, Mexican

Course: Appetizer, Main Course

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