Description

These Chipotle Cauliflower Nachos feature a smoky, creamy chipotle cauliflower 'queso' sauce that's completely vegan and packed with flavor. Topped with fresh cherry tomatoes, black beans, tangy pineapple salsa, red onion, and cilantro, these nachos make a perfect appetizer or main dish for 4 to 6 people. The combination of smoky and sweet flavors delivers a unique twist on classic nachos.

Ingredients

Chipotle Cauliflower “Cheese” Sauce:

1 cup chopped cauliflower
1 cup peeled and cubed Yukon gold potato
¼ cup raw cashews
3 tablespoons water, more as needed
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 chipotle pepper from a can of chipotles in adobo
1 garlic clove
½ teaspoon onion powder
½ teaspoon sea salt

Nachos:

Tortilla chips
½ cup diced cherry tomatoes
⅓ cup cooked black beans, drained and rinsed
½ cup Pineapple Salsa
¼ cup diced red onion
¼ cup chopped cilantro

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Instructions

Cook the vegetables: Place the chopped cauliflower and cubed Yukon gold potatoes in a medium saucepan. Cover with cold water by about 1 inch and add a pinch of salt. Bring the water to a boil, then reduce the heat to a simmer. Cook uncovered until the vegetables are fork-tender, about 8 to 10 minutes.
Prepare the chipotle cauliflower sauce: Drain the cooked vegetables and let them cool slightly. Transfer to a high-speed blender along with the raw cashews, water, apple cider vinegar, olive oil, chipotle pepper, garlic clove, onion powder, and sea salt. Blend the mixture until it reaches a smooth, creamy consistency. Add extra water if necessary to achieve desired sauce thickness.
Assemble the nachos: Spread tortilla chips evenly on a large platter. Drizzle the chipotle cauliflower sauce generously over the chips. Then, top with diced cherry tomatoes, cooked black beans, scoops of pineapple salsa, diced red onion, and chopped cilantro.
Serve: Serve the nachos immediately while the sauce is still warm and enjoy this smoky, sweet, and flavorful vegan dish as an appetizer or main course.

Notes

This recipe is vegan and can easily be made gluten-free by ensuring the tortilla chips are gluten-free.
Adjust the amount of chipotle pepper according to your preferred spice level.
For a smoother sauce, soak the cashews in warm water for 15 minutes before blending.
Use fresh pineapple salsa or store-bought pineapple salsa to add a sweet contrast to the smoky sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat the sauce before assembling nachos again.

Prep Time: 10 mins
Cook Time: 8 mins
Category: Appetizer, Main Dish
Method: Stovetop
Cuisine: Mexican-inspired