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5 from 1 vote
vegan nachos
Vegan Roasted Veggie Nachos {Gluten-Free, Dairy-Free, Soy-Free}
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Free of gluten, dairy, soy, eggs. Vegan. Vegetarian.
Course: Appetizer
Cuisine: Mexican
Keyword: vegan, gluten free, nachos
Servings: 8 people
Calories: 348 kcal
Author: Amie Valpone
  • 1 lb. Brussels sprouts halved
  • 6 large button mushrooms
  • 1 Tbsp. extra-virgin olive oil
  • Sea salt and freshly ground pepper to taste
  • 1 bag Que Pasa Purple Corn Chips
  • 6 large roasted red peppers in oil drained
  • 8 large sun dried tomato slices in oil drained
  • 1 jar Que Pasa Medium Organic Mexicana Salsa as needed
  • 1/4 cup diced red onion
  • 2 scallions thinly sliced
  • 1 Tbsp. finely chopped fresh parsley
  • 3/4 cup raw unsalted cashews soaked overnight
  • 3/4 cup filtered water
  • 1/2 cup extra-virgin olive oil or avocado oil plus more as needed
  • Juice of 1 large lemon
  • 2 large cloves garlic minced
  • Large pinch chili powder
  • Sea salt and pepper to taste
  1. Before you start, note that the cashews need to be soaked in water overnight or for at least 12 hours. To do that, place the raw, unsalted cashews in a medium bowl with filtered water covering them and let them sit for 12 hours on the counter top at room temperature. Then, drain and rinse with filtered water and set aside to dry out.
  2. Preheat the oven to 425 degrees F.
  3. Prepare a rimmed baking sheet with parchment paper and set aside.
  4. In a large bowl, toss the Brussels sprouts, mushrooms, oil, sea salt and pepper. Combine until the vegetables are coated in oil, salt and pepper and then transfer to the prepared baking sheet.
  5. Roast the Brussels sprouts for 20 minutes and the mushrooms for 10 minutes or until tender and golden brown. Remove from the oven.
  6. Meanwhile, place the Que Pasa chips on a large flat platter. Top with the roasted veggies warm from the oven, roasted red peppers, sun dried tomatoes, salsa, red onion, scallions and parsley. Set aside.
  7. In a blender, combine the soaked cashews, water, oil, lemon juice, garlic, chili powder, sea salt and pepper, to taste. Puree until very smooth and creamy. Add more oil as needed to get the consistency of a cashew dressing. Pour over the nachos and serve immediately.
Nutrition Facts
Vegan Roasted Veggie Nachos {Gluten-Free, Dairy-Free, Soy-Free}
Amount Per Serving
Calories 348 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Sodium 661mg29%
Potassium 488mg14%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 3g3%
Protein 6g12%
Vitamin A 821IU16%
Vitamin C 70mg85%
Calcium 79mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.