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Vegan nachos with jackfruit and vegan queso is amazing! Tortilla chips, jackfruit, black beans, tomatoes, guacamole, jalapeños, cilantro, and creamy queso! #vegannachos #vegancheese #veganqueso #jackfruit #veganmexicanfood
5 from 5 votes

Vegan Nachos with Jackfruit and Queso

Course: Appetizer, Snack
Cuisine: Mexican
Author: Ai Willis
Vegan nachos with jackfruit and vegan queso is amazing! Tortilla chips, jackfruit, black beans, tomatoes, guacamole, jalapeños, cilantro, and creamy queso!
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Ingredients

Queso

  • ⅔ cup / 100g raw cashews, soaked in water overnight
  • ¾ cup / 180ml water
  • 1 tablespoon / 15g lemon juice (about half a lemon)
  • ¼ cup / 60ml nutritional yeast
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons miso
  • 1 can / 400g Chef's Choice coconut milk
  • ½ teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 pickled jalapeño
  • 2 tablespoons pickling juice from the jalapeños
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon tapioca starch

Jackfruit

  • 4 cans / 800g Nature's Charm jackfruit confit (See Notes for instructions on using regular young green jackfruit)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons chili powder
  • ¼ teaspoon fine sea salt

Assembly (as much as you like)

  • tortilla chips
  • black beans
  • tomatoes, diced
  • guacamole, storebought or homemade
  • jalapeños, fresh or pickled
  • cilantro
  • lime wedges

Instructions

Queso

  • Add all the ingredients into a high powered blender and purée until smooth.
  • Pour it into a small saucepan or pot and heat on medium while stirring until it thickens to your preferred consistency.

Jackfruit

  • Heat a pan on medium heat. Add the jackfruit and the oil from one of the cans. Cook it for about 5 minutes while breaking the chunks into smaller pieces to resemble shredded meat. Discard the oil if you like, and add the ground cumin, oregano, chili powder, and salt. Stir and take it off the heat.

Assembly

  • On a platter, put down a layer of tortilla chips. Add half the jackfruit and some black beans. Layer on more tortilla chips, the rest of the jackfruit, and more beans.
  • Stick the platter in a preheated oven for about 5 minutes, just until warm. Top with dollops of queso, guacamole, diced tomatoes, jalapeños, and cilantro. Serve with lime wedges.

Notes

If you can't find jackfruit confit, I would use 1½ cans of young green jackfruit in water or brine. When you're cooking the jackfruit, heat a tablespoon or two of olive oil, and add some dried rosemary, thyme, and garlic powder along with the other seasonings.
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