Sheet Pan Salsa Verde Nachos (Printable Version)

Crispy chips with roasted vegetables, tangy salsa verde, and creamy cashew queso baked on one sheet pan.

# The Ingredients You'll Need:

→ Cashew Queso

01 - 1 cup raw cashews, soaked 2 hours or in hot water for 15 minutes, then drained
02 - 2/3 cup water
03 - 1/4 cup nutritional yeast
04 - 2 tablespoons fresh lemon juice
05 - 1 small garlic clove
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground turmeric
10 - 1 teaspoon Dijon mustard

→ Roasted Vegetables

11 - 1 red bell pepper, diced
12 - 1 yellow bell pepper, diced
13 - 1 small red onion, thinly sliced
14 - 1 medium zucchini, diced
15 - 1 cup corn kernels, fresh or frozen
16 - 1 tablespoon olive oil
17 - 1 teaspoon ground cumin
18 - 1 teaspoon chili powder
19 - 1/2 teaspoon salt
20 - Freshly ground black pepper to taste

→ Assembly

21 - 8 to 10 ounces tortilla chips, gluten-free if needed
22 - 1 cup salsa verde
23 - 1 jalapeño, thinly sliced, optional
24 - 1/4 cup fresh cilantro, chopped
25 - 1 avocado, diced
26 - Lime wedges for serving

# Step-by-Step Instructions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine bell peppers, red onion, zucchini, and corn with olive oil, cumin, chili powder, salt, and black pepper. Spread vegetables evenly on the prepared sheet pan.
03 - Roast for 15 to 18 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
04 - While vegetables roast, combine soaked cashews, water, nutritional yeast, lemon juice, garlic clove, smoked paprika, onion powder, salt, turmeric, and Dijon mustard in a high-speed blender. Blend until completely smooth and creamy, adding extra water if a thinner consistency is preferred.
05 - Remove roasted vegetables from oven. Push vegetables to one side of the pan. Spread tortilla chips in a single layer on the other side, or transfer vegetables to a serving plate and layer chips with vegetables on the sheet pan.
06 - Spoon salsa verde evenly over chips. Top with roasted vegetables. Drizzle generously with cashew queso.
07 - Return sheet pan to oven for 5 to 7 minutes, until everything is heated through and queso is slightly golden.
08 - Remove from oven. Top with jalapeño slices, cilantro, and diced avocado. Serve immediately with lime wedges.

# Additional Tips::

01 -
  • Everything cooks on one pan, which means minimal cleanup when you're already tired but feeling proud of yourself.
  • The cashew queso tastes decadently rich and creamy, but it's actually just blended nuts and spices doing all the heavy lifting.
  • You can make it vegan without anyone noticing or caring because the flavors are that good.
02 -
  • The cashew queso can break or separate if you're not using a real high-speed blender; a food processor won't give you that silky texture, and neither will a regular blender working too hard.
  • Don't skip the halfway stir on the vegetables—one side will scorch while the other stays pale if you leave them untouched.
  • The avocado truly must go on last; if it gets warm, it loses that buttery freshness that makes people actually enjoy eating nachos with you.
03 -
  • If your blender is struggling with the cashew queso, let it run longer rather than adding more water; patience beats extra liquid every single time.
  • Taste the queso before you assemble and add more salt or lemon juice if it needs brightness; this five-minute adjustment prevents bland nachos entirely.
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