Nacho Plate
This easy vegan recipe for dinner is a win for everyone! Not least considering the nutritional content of this dish, even though it is super delicious.
Into Mexican food or not? It doesn't matter, this festive vegan nacho plate is a fit for everyone! You can also use corn chips instead of the potatoes to make it even more festive. This Vegan Nacho Plate is based on potatoes and black beans. If you think that sounds boring - trust me, it's everything other than boring!
About the recipe
Family and party friendly healthy vegan dinner recipe
Great source of fiber
Cheesy and hearty yet so nutritious
Feel free to change the potatoes to corn chips instead! If you throw a bigger party and want to impress with this vegan nacho plate. It is maybe more convenient to use corn chips instead.
Ingredients needed for the Vegan Nacho Plate
Potatoes - Potatoes can be used for so many things. A good thing about potatoes is its great source of vitamin C. Potatoes will be the base for this amazing vegan nacho plate
Black beans - The beans are simmered together with spices and crushed tomatoes which makes them flavorful and juicy!
Cheese sauce - This vegan cheese sauce is just amazing. If you haven't tried vegan cheese sauce yet you will not be disappointed. Thanks to the cashew nuts this sauce is rich in fiber, protein and healthy fats
Toppings - I use corn kernels, red onion, vegan yogurt and fresh cilantro for the topping
You can find the exact measurements and details in the recipe card further down in this post.
How to make the Nacho Plate
This vegan nacho plate is a popular dinner in our home thanks to its quick cooking time of only 30 minutes. But also, it is so delicious and it is hard to believe how this vegan dinner can be so healthy! Below you can read more about how you can make your own healthy nacho plate.
Prepare the main components
First of all you want to preheat your oven to 200C/392F if you don’t choose to have corn chips instead. You can now also boil the cashew nuts for at least 10 minutes. In that way the cashews will be super easy to blend into a smooth cheesy texture.
While the oven heats up to the right temperature you can wash and thinly slice the potatoes and place them on an oven tray. When the oven is ready, put the potatoes in the oven for about 15-20 minutes or until soft and golden.
Make the beans
The bean mix is an important part of the dish as it gives a lot of flavor. And not to mention the beans health benefits and nutrients such as calcium, iron and magnesium!
Simply add the rinsed beans to a pan together with the other ingredients and let simmer for at least 10 minutes. Ps. Don't forget to check your potatoes!
Make the vegan cheese sauce
Add the boiled cashews, plant milk, nutritional yeast, salt, onion powder, turmeric, lemon juice and tapioca flour into a blender and mix until smooth. This can take a while but be patient, it is worth it!
Now, to get that cheesy texture, transfer the sauce to a pan on medium heat. Whisk the sauce frequently until it thickens and set aside to cool down.
Build your vegan nacho plate
Now when you have all the components ready and the potatoes are ready, it is time to assemble your vegan Nacho Plate!
Depending on how many servings you have made, place a layer of potatoes (or corn chips) on one or several plates. On top of the potatoes, add a layer of beans and then you can move on to the toppings.
Red onion and corn kernels go very well with this dish, I also use fresh cilantro.
Last but not least, add the vegan yogurt on the top and also the cheese sauce - you don't have to skimp here!
Serving and storage suggestion
The Nacho Plate should be served warm for the best taste experience. If you have gotten any leftovers simply store the components separately in airtight containers in the fridge. You can simply reheat the beans but the potatoes will not be as crispy as before.
The cheese sauce can be stored in a container for up to 7 days in the fridge. A hot tip is to use the cheese sauce leftovers to dip potatoes in! Just heat up the sauce in a pan while stirring and add a splash of plant milk if it is too thick.
Cooking tips and FAQ
The vegan cheese sauce
Except for the health advantages of the cashew cheese sauce, thanks to the vitamin and mineral packed cashew nuts, it is also prep friendly. Prepping this sauce a few days or the day before makes the Nacho Plate super easy and quick to make.
You can use the cheese sauce for many things - use it as a dip for potato wedges or corn tortillas. Or why not, make a cheesy pasta!
How many calories are in the Nacho Plate?
In one serving there are 608 calories. The nutrition is distributed as follows: 27g proteins, 101g carbs and 11g fats. A well balanced meal that is comforting and remarkably cheesy and tasty despite being low in calories.
If you want to make it even lower in calories you can simply skip the cashews and add boiled cauliflower instead in the cheese sauce. Or why not, make a nacho plate salad by skipping the potatoes and add some lettuce instead!
Can I freeze the cheese sauce?
Yes you can actually freeze the cheese sauce! Just heat it up in a pan on low-medium heat and add some water or plant milk to make it thinner if needed.
Don’t have a blender?
The truth is, you actually don’t need a blender for the cheese sauce. Maybe you have a food processor at home and that is just as good. If you don’t have a blender or a food processor maybe you have a handheld mixer which is also a good alternative.
I always use a high-speed blender myself which is perfect when making smoothies, cashew sauces or nice cream. But I also use my food processor a lot for chopping, pureeing and guacamole for example.
The blender I use is called Vitamix E310 and has been my helper and savior ever since 2017! One of the best health investments I have ever made.
Nacho Plate Recipe
Ingredients 2 servings
For the potatoes
1 lb yellow potatoes
For the cheese sauce
1/4 cup cashew nuts, raw
1/2 cup plant milk, unsweetened
2 tbsp nutritional yeast
1 tbsp tapioca flour
1 tsp lemon juice
1/2 tsp salt
1/4 tsp onion powder
1/4 tsp turmeric, ground
For the beans
1/2 x 15 oz can crushed tomatoes
1 x 15 oz can black beans
1 tbsp cumin, ground
1/2 tbsp chili powder
1/4 tsp salt
For the topping
1/2 cup fresh cilantro
1/2 red onion
1/2 cup corn kernels
1/2 cup vegan yogurt, unsweetened
Steps
1. Preheat the oven to 200C/392F and boil the cashew nuts in water for 10 minutes
2. Wash and thinly slice the potatoes, put the slices on a baking sheet, bake for 15-20 minutes or until soft and brownish
3. Now make the beans by adding rinsed beans plus the other ingredients to a pan, then let it simmer for 10 minutes
4. Don’t forget to check your potatoes!
5. Make the cheese sauce by combining all of these ingredients in a blender (or use a handmixer), and blend until smooth
6. Transfer the cheese sauce to a saucepan on medium heat
7. Whisk the cheese sauce frequently until it thickens, don’t let it thicken too much (see video), set aside
8. When the potatoes and beans are done, it’s time to assemble!
9. Place a layer of potatoes on one or two plates, then add a layer of beans, then the onion, corn, cilantro and lastly the cheese sauce and coconut yogurt!
Nutrition per serving
Calories: 608 kcal, Proteins: 27g, Carbs: 101g, Fats: 11g
Watch me make the recipe step-by-step
Watch the recipe here!
Vegan Nacho Plate
