Save It My friend texted me at 4 PM asking if I could bring something to her rooftop gathering that evening, and I panicked slightly before remembering a sheet pan of nachos could solve almost any situation. I started with cashews soaking in hot water—a trick that saves hours—while chopping vegetables with the kind of focused energy that comes from a deadline. Something about the way the roasted peppers and zucchini started to caramelize made me realize this wasn't going to be ordinary nachos; this was going to be the thing people actually remembered eating.
When I set that golden sheet pan down on her rooftop table, watching people's faces light up as they realized nachos could be this sophisticated still makes me smile. My usually quiet neighbor came back for thirds, and I caught her scraping the last bits of cashew queso off a chip like she was alone in her kitchen. That's when I knew this recipe had to become permanent in my rotation.
Ingredients
- Raw cashews: The foundation of your queso, and soaking them in hot water for just 15 minutes is a game-changer when you're working against time—way faster than the traditional two-hour soak.
- Water: Start with the smaller amount and add more only if your blender struggles; too much thins out that luxurious texture you're after.
- Nutritional yeast: This is the secret that gives vegan cheese its umami punch and that slightly savory note that makes people ask what you put in this.
- Fresh lemon juice: Never use the bottled kind here; the brightness of fresh juice is what keeps the queso from tasting flat or one-dimensional.
- Smoked paprika: Just a half teaspoon transforms the whole sauce, adding warmth and depth that regular paprika can't quite reach.
- Bell peppers and zucchini: Choose peppers that feel firm, and don't slice your zucchini too thin or it'll turn to mush; aim for diced pieces about the size of dice.
- Corn kernels: Fresh is lovely, but frozen works beautifully and honestly tastes just as good once roasted.
- Tortilla chips: Buy a quality brand you actually enjoy eating plain; you're tasting every chip on this plate, so don't skimp.
- Salsa verde: Find one with actual tomatillo flavor; jarred is completely fine and saves you from roasting tomatillos yourself.
- Avocado: Add it at the very end so it stays creamy and bright rather than turning brown and sad from the heat.
Instructions
- Set your oven and prep your pan:
- Get that oven heating to 425°F and line a large sheet pan with parchment paper so cleanup becomes optional later. This is the moment where you're setting yourself up for an easy finish.
- Toss your vegetables with intention:
- In a bowl, combine your diced peppers, onion, zucchini, and corn with olive oil and all those spices—cumin, chili powder, salt, and pepper. Make sure everything gets coated evenly so each piece has a chance to caramelize and turn slightly golden.
- Let the oven do the work:
- Spread the vegetables in a single layer on your sheet pan and roast for 15 to 18 minutes, stirring halfway through so nothing sticks to one spot. You want them tender with a little color, not soft and mushy.
- Make your cashew magic happen:
- While those vegetables are roasting, put your drained soaked cashews into a high-speed blender with water, nutritional yeast, lemon juice, that single garlic clove, smoked paprika, onion powder, salt, turmeric, and Dijon mustard. Blend until completely smooth and creamy, which usually takes about 90 seconds of confident blending.
- Build your nacho foundation:
- When the vegetables come out of the oven, you have two options: push the veggies to one side and layer chips on the other, or transfer veggies to a plate and create your layers on the empty pan. Either way, you're creating architecture.
- Layer with confidence:
- Spread your salsa verde evenly over the chips, then top with those warm roasted vegetables. Drizzle that cashew queso generously over everything, letting it pool in some spots and coat the chips in others.
- Give it a final bake:
- Return the sheet pan to the oven for just 5 to 7 minutes until everything's heated through and the queso is slightly golden on top. This is not a long step; watch it so nothing burns.
- Finish with freshness:
- Pull it from the oven and immediately top with jalapeño slices if you want heat, fresh cilantro for brightness, and avocado chunks for creaminess. Serve with lime wedges so people can adjust the brightness to their taste.
Save It There's something almost magical about how a sheet pan of vegetables transforms into something that feels festive and generous enough to serve at a party. Since that rooftop evening, I've made this for potlucks, Sunday gatherings, and even lonely afternoons when I just wanted to treat myself like I was worth the effort.
Why This Works as a Crowd-Pleaser
Nachos are inherently social food—people gather around them, they share, they pick at their favorite bits, and somehow everyone ends up happier than when they arrived. This version works because it's substantial enough to feel like an actual meal rather than just a snack, with roasted vegetables adding nutrition and substance that regular nachos skip. The cashew queso makes it feel indulgent without being heavy or leaving you guilty, which is honestly the best kind of eating.
Customizing for Your Crowd
Once you understand the basic formula—roasted vegetables, chips, sauce, creamy element—you can adapt this to whatever's in your kitchen or whatever your guests actually eat. I've done versions with mushrooms roasted until crispy at the edges, sweet potato diced small so it gets tender and slightly caramelized, and even added black beans when I wanted more protein on the plate. The beauty is that the cashew queso works with almost any vegetable combination you throw at it.
Storage and Make-Ahead Moments
You can make the cashew queso up to five days ahead and store it in a glass container in the fridge, which means you're really just doing vegetable prep and assembly on the day you need it. The roasted vegetables are also fine made a few hours earlier and kept at room temperature, though I prefer everything warm and just-cooked. If you somehow have leftovers (unlikely in my experience), they're honestly still delicious at room temperature the next day, though the chips do get slightly softer, which some people actually prefer.
- Make the cashew queso the night before to reduce stress on game day.
- Chop all vegetables ahead of time so roasting is your only active step.
- Serve immediately after the final bake so the chips stay crispy and the queso is still warm.
Save It This recipe has become my answer to every gathering invitation because it's impressive without being complicated, vegan without apologies, and genuinely delicious in the way that makes people ask for the recipe. You're about to make something that turns a simple sheet pan into a moment people actually remember.
Common Questions About Recipes
- → Can I make the cashew queso ahead of time?
Yes, the cashew queso stores beautifully in the refrigerator for up to 5 days. Make a double batch and keep it on hand for quick nacho nights, tacos, or as a dip for veggies and chips.
- → What vegetables work best for these nachos?
Bell peppers, zucchini, red onion, and corn roast beautifully with cumin and chili powder. You can also add mushrooms, sweet potato, or black beans for extra variety and protein.
- → Do I need to soak the cashews first?
Soaking cashews for 2 hours or in hot water for 15 minutes ensures the queso blends completely smooth. This step is essential for achieving that creamy, dairy-free cheese consistency.
- → How do I keep the chips from getting soggy?
The key is baking everything just until hot and melty (5–7 minutes after assembling). Avoid over-baking, and serve immediately with fresh toppings like avocado, cilantro, and lime.
- → Can I add beans for more protein?
Absolutely. Black beans or pinto beans make an excellent addition. Simply rinse, drain, and scatter them over the chips before adding the roasted vegetables and toppings.
- → Is this gluten-free?
Yes, when made with certified gluten-free tortilla chips and verified gluten-free salsa verde. Always check labels to ensure your chips and salsa meet your dietary needs.