These Vegan Chipotle Cauliflower Nachos are a bold, spicy, and irresistibly savory plant-based twist on the classic comfort food. Tender, roasted chipotle-seasoned cauliflower takes center stage, layered over crispy tortilla chips and drizzled with creamy vegan queso. Finished with fresh toppings like avocado, cilantro, and lime, this dish is the perfect balance of heat, crunch, and brightness—ideal for game night, dinner with friends, or an indulgent solo meal.
📝 Ingredients
For the Chipotle Cauliflower:
- 1 medium head cauliflower, cut into bite-sized florets
- 2 tbsp olive oil
- 1 tbsp adobo sauce (from a can of chipotle peppers in adobo)
- 1–2 chipotle peppers in adobo, finely chopped (adjust to spice level)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cumin
- Salt and black pepper to taste
- Juice of ½ lime
For the Vegan Queso:
- 1 cup raw cashews (soaked in hot water for 20 minutes if not using a high-speed blender)
- ¾ cup unsweetened plant milk (almond, soy, or oat)
- 3 tbsp nutritional yeast
- 2 tbsp jarred pimentos or roasted red pepper
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp turmeric (for color)
- Salt to taste
For Assembly:
- Tortilla chips (about 5–6 cups)
- 1 avocado, diced
- 1 small red onion, finely chopped
- 1–2 jalapeños, sliced
- ¼ cup fresh cilantro, chopped
- Lime wedges
- Optional: vegan sour cream, black beans, or salsa
🔥 Instructions
1. Roast the Chipotle Cauliflower
Preheat your oven to 425°F (220°C).
In a large bowl, toss the cauliflower florets with olive oil, chipotle peppers, adobo sauce, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated. Spread the cauliflower in a single layer on a baking sheet lined with parchment paper.
Roast for 25–30 minutes, flipping halfway, until the edges are golden and slightly crispy. Once out of the oven, squeeze fresh lime juice over the top for a burst of brightness.
2. Make the Vegan Queso
While the cauliflower roasts, blend all queso ingredients in a high-speed blender until smooth and creamy. Taste and adjust salt, lemon juice, or spices as desired. For a thinner consistency, add more plant milk a tablespoon at a time. Warm the queso gently on the stove or microwave before serving if desired.
3. Assemble the Nachos
Spread tortilla chips over a large serving platter or baking sheet. Layer the roasted chipotle cauliflower generously over the chips. Drizzle with warm vegan queso, letting it pool between the chips for gooey bites of flavor.
Top with diced avocado, red onion, jalapeños, and chopped cilantro. Finish with a few lime wedges on the side, and dollops of vegan sour cream or black beans if you like.
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