Vegan Chipotle Cauliflower Nachos

Servings

4 servings

Preparation Time

15 minutes

Cooking Time

25 minutes

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Ingredients

For the Chipotle Cauliflower

• 1 medium head cauliflower, cut into small florets

• 2 tablespoons olive oil

Chipotle Seasoning

• 1–2 chipotle peppers in adobo sauce, finely chopped

• 1 tablespoon adobo sauce (from the can)

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• ½ teaspoon cumin

• ½ teaspoon chili powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

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For the Nacho Base

• 200–250 g tortilla chips (check they are vegan)

• 1 cup vegan shredded cheese

• ½ cup canned black beans, drained and rinsed

• ½ cup corn kernels

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Fresh Toppings

• 1 tomato, diced

• ½ red onion, finely chopped

• 1 avocado, diced

• 1 jalapeño, sliced (optional)

• 2 tablespoons fresh cilantro, chopped

• Juice of ½ lime

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Vegan Chipotle Cream Sauce

Ingredients

• ½ cup unsweetened plant yogurt (soy or coconut)

• 1 tablespoon adobo sauce

• ½ teaspoon garlic powder

• Pinch of salt

• 1–2 tablespoons water (to thin)

Alternative Cashew Sauce (optional)

• ½ cup soaked cashews

• ¼ cup water

• 1 tablespoon lemon juice

• 1 teaspoon adobo sauce

• Pinch of salt

Blend until smooth.

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Step-by-Step Instructions

1. Roast the Chipotle Cauliflower

1. Preheat oven to 220°C (425°F).

2. Line a baking sheet with parchment paper.

In a bowl mix:

• Olive oil

• Chopped chipotle peppers

• Adobo sauce

• Smoked paprika

• Garlic powder

• Cumin

• Chili powder

• Salt and pepper

Add cauliflower florets and toss until evenly coated.

Spread cauliflower on the baking tray in a single layer.

Roast for 20–25 minutes, stirring halfway, until tender and slightly crispy.

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2. Prepare the Vegan Chipotle Sauce

In a small bowl combine:

• Plant yogurt

• Adobo sauce

• Garlic powder

• Salt

Add water gradually and mix until the sauce becomes smooth and drizzleable.

Set aside.

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3. Assemble the Nachos

1. Reduce oven temperature to 180°C (350°F).

2. Spread tortilla chips evenly on a baking tray or oven-safe dish.

3. Top with:

   • Vegan shredded cheese

   • Black beans

   • Corn

   • Roasted chipotle cauliflower

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4. Bake the Nachos

Bake for 5–7 minutes until the vegan cheese melts.

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5. Add Fresh Toppings

Remove from oven and add:

• Diced tomato

• Red onion

• Avocado

• Jalapeño slices

• Cilantro

Squeeze fresh lime juice over the nachos.

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6. Finish and Serve

Drizzle the vegan chipotle cream sauce over the nachos.

Serve immediately while the chips are warm and crispy.

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Optional Additions

• Vegan queso sauce

• Pickled red onions

• Guacamole

• Salsa or pico de gallo

• Grilled tofu or tempeh

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Tips for the Best Vegan Nachos

• Roast cauliflower until slightly charred for smoky flavor.

• Use thick tortilla chips to prevent sogginess.

• Add fresh toppings after baking to keep them crisp.