Diego's Vegan Nacho Recipe

Prepare and roast

Preheat oven to 425°F (220°C). Cut zucchini into 1/2-inch half-moons, dice red bell pepper into similar-sized pieces and slice onion into wedges. On a rimmed baking sheet toss zucchini, bell pepper, onion and corn with 1 tablespoon olive oil, 1/2 tsp ancho chili powder, 1/4 tsp cumin, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated and spread in a single layer.

Roast for 18–22 minutes, stirring once halfway, until vegetables are tender and lightly charred at edges. Remove from oven and let rest while preparing other components.

Dice roma tomatoes and finely chop white onion. Combine tomatoes, onion, 2 tablespoons chopped cilantro, 1/2 tsp minced jalapeño, 1 tablespoon fresh lime juice and 1/4 tsp kosher salt in a bowl. Stir and taste; adjust salt or lime if needed. Let sit at room temperature 10–15 minutes to meld flavors.

Halve and pit the avocado, scoop flesh into a bowl and mash lightly with a fork leaving some texture. Add 1/2 tablespoon lime juice, 1 teaspoon minced red onion, 1 tablespoon chopped cilantro, 1/4 tsp kosher salt and 1/8 tsp black pepper. Mix gently and taste-adjust. Keep covered until assembly to prevent browning.

Drain soaked cashews. In a high-speed blender combine cashews, 1/2 cup unsweetened almond milk, 3 tablespoons nutritional yeast, 1 teaspoon lemon juice, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp smoked paprika and 1/2 tsp kosher salt. Blend on high until completely smooth and pourable, 1–2 minutes. If too thick, add up to 1–4 tablespoons additional almond milk. Warm gently in a small saucepan over low heat, stirring, until just warmed through — do not boil.

In a small bowl whisk together 1/2 cup vegan mayonnaise (or vegan sour cream), 1/2 teaspoon ancho chili powder, 1/2 tablespoon lime juice, 1/2 teaspoon maple syrup and 1/8 teaspoon kosher salt until smooth. Taste and add a pinch of adobo or chipotle for heat if desired. Refrigerate until assembly.

Divide 3 cups of sturdy tortilla chips among individual serving plates or 2–3 small bowls so each person has an even base layer.

Spoon the warm roasted vegetables evenly over the chips (about 1/4–1/3 cup vegetables per serving based on listed quantities).

Drizzle or spoon the warmed vegan cheese sauce over the veggies and chips to coat (use about 3–4 tablespoons cheese sauce). For a melted look, place assembled nachos under a broiler for 1–2 minutes until edges of chips just brown and sauce bubbles — watch carefully — or skip broiling if chips are fragile.

Top with 2–3 tablespoons pico de gallo and 1–2 tablespoons fresh guacamole per serving. Drizzle 1–2 teaspoons vegan ancho crema over the top.

Garnish with sliced scallions, pickled jalapeños if using, and a few cilantro leaves. Serve immediately with a lime wedge on the side to squeeze over nachos.