Sheet Pan Salsa Verde Nachos (Printable Version)

Crispy chips layered with roasted vegetables, salsa verde, and creamy cashew queso in a vegan Tex-Mex style dish.

# What 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 oz 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

# Cooking Steps:

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

# Expert Advice:

01 -
  • It looks impressive but comes together in less than an hour, which means you can actually enjoy your guests instead of stress-cooking.
  • The cashew queso tastes like you spent all day on it, but the secret is just good blending and a couple pantry staples.
  • Everything bakes on one pan, so cleanup is basically nonexistent—just toss the parchment and you're done.
02 -
  • The cashew queso needs to be completely smooth or it'll feel grainy in your mouth—if your blender isn't powerful, blend it longer than you think you need to, and don't be afraid to blend in batches if necessary.
  • Don't soak your tortilla chips on the pan too long before the final bake or they'll start softening before anything gets hot—add them just before the salsa and vegetables so they stay crispy underneath but warm through during those last few minutes in the oven.
03 -
  • Make the queso ahead of time and store it in the fridge for up to five days—you can reheat it gently in a pot with a splash of water if it gets too thick, and this lets you throw nachos together in fifteen minutes when people show up.
  • Keep your avocado separate and only dice it right before serving, because it's heartbreaking when avocado turns brown and you're trying to impress people with a beautiful spread.
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