Save Experience a burst of Tex-Mex flavor with these Sheet Pan Salsa Verde Veggie Nachos with Cashew Queso. This recipe transforms simple ingredients into a vibrant, crowd-pleasing vegan nacho platter that is as nutritious as it is delicious. Featuring crispy tortilla chips layered with a colorful medley of roasted bell peppers, zucchini, and corn, every bite is a perfect balance of textures. The real magic happens with the homemade cashew queso—a smoky, creamy, and completely dairy-free sauce that rivals any traditional cheese dip.
Save The key to this dish is the roasting process. By cooking the vegetables until they are slightly caramelized, you unlock a deep sweetness that pairs beautifully with the tangy acidity of the salsa verde. Whether you are serving this at a game day gathering or enjoying it as a fun family dinner, it is a meal that brings everyone together around the table.
Ingredients
- 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
- 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)
- 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
- Step 1
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Step 2
- 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.
- Step 3
- Roast vegetables for 15–18 minutes, stirring halfway, until just tender and slightly caramelized.
- Step 4
- Meanwhile, make the cashew queso: 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.
- Step 5
- 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).
- Step 6
- Spoon salsa verde evenly over the chips. Top with roasted vegetables. Drizzle generously with cashew queso.
- Step 7
- Return the sheet pan to the oven for 5–7 minutes, just until everything is hot and the queso is slightly golden.
- Step 8
- Remove from oven. Top with jalapeño slices, cilantro, and diced avocado. Serve immediately with lime wedges.
Zusatztipps für die Zubereitung
For the smoothest cashew queso, ensure your blender is high-speed and the cashews have been properly softened. If the sauce is too thick, add water one tablespoon at a time until you reach your desired drizzling consistency. When roasting the vegetables, make sure they are spread in a single layer to ensure they brown rather than steam.
Varianten und Anpassungen
You can easily boost the protein in this dish by adding a can of drained black beans or pinto beans to the sheet pan before the final bake. If you prefer different vegetables, try incorporating mushrooms or roasted sweet potato cubes. For those who enjoy extra heat, choose a spicy variety of salsa verde or finish the dish with a few splashes of your favorite hot sauce.
Serviervorschläge
Serve these nachos hot directly from the sheet pan for a communal dining experience. Garnish with plenty of fresh cilantro and avocado for creaminess. Always provide extra lime wedges on the side, as a fresh squeeze of citrus helps cut through the richness of the cashew queso and highlights the roasted vegetable flavors.
Save Whether you are a long-time vegan or just looking to incorporate more plant-based meals into your diet, these Sheet Pan Salsa Verde Veggie Nachos are sure to satisfy. With their bold colors, varied textures, and incredible depth of flavor, they prove that healthy eating can be a celebration in every bite. Enjoy your fresh and vibrant Tex-Mex feast!
Recipe FAQ
- → How do you make the cashew queso creamy?
Soak the cashews beforehand and blend them thoroughly with water, nutritional yeast, lemon juice, and spices for a smooth and creamy texture.
- → Can I use gluten-free tortilla chips?
Yes, gluten-free chips work well and maintain the dish's texture and flavor.
- → What vegetables are best for roasting on nachos?
Bell peppers, zucchini, red onion, and corn add great flavor and texture when roasted.
- → How long should the sheet pan nachos bake?
Roast the vegetables for 15–18 minutes, then bake assembled nachos an additional 5–7 minutes until heated through.
- → Can the dish be made spicy?
Add jalapeño slices, use a spicy salsa verde, or incorporate hot sauce to increase heat.