Open Accessibility Menu
Hide

Sheet Pan Nachos

  • Category: LiveSmart
  • Posted On:
  • Written By: Baldwin

Sheet Pan Nachos

Serves 10 Heart Healthy

Nachos don't have to be dripping with cheese and sour cream to be delicious. These vegetarian nachos are made with buffalo roasted cauliflower and creamy cashew sauce for a kick of flavor without a lot of fat. Healthy toppings make this vegan appetizer a great alternative to fast-food nachos.

Ingredients

Cashew Sauce

  • 1/4 cup raw unsalted cashews
  • 1/2 cup water
  • 1 tsp fresh lemon juice
  • 1/8 tsp salt
  • 1 Tbsp fresh minced cilantro, plus additional for garnish
  • 1 Tbsp minced fresh scallions
  • 1/2 tsp garlic powder
  • Black pepper to taste

Nachos

  • 1 Tbsp olive oil
  • 4 cups cauliflower, cut into bite-size pieces
  • 1/4 cup cashew sauce (see above)
  • 4 Tbsp hot sauce, or to taste
  • 10 oz baked tortilla chips

Toppings

  • 1 avocado, pitted, peeled and sliced
  • 3 radishes, thinly sliced
  • 1 tomato, chopped
  • 2 Tbsp chopped scallions
  • 1 jalapeño pepper, thinly sliced (optional)
  • Lime wedges and for garnish

Preparation

Cashew Sauce

  • In a bowl, cover the cashews with about 2 inches of warm water. Soak for at least 4 hours, or up to 8 hours.
  • Drain and rinse the cashews. In a blender, add the cashews, 1/2 cup water, lemon juice and salt. Purée, adding more water as needed for desired consistency. Transfer to a bowl and add the cilantro, scallions, garlic powder and black pepper. Stir to combine. Set aside.

Nachos

  • Preheat the oven to 400°. In a large skillet, heat the oil over medium heat. Add the cauliflower and cook, stirring frequently, until it is tender and starts to brown, about 8 to 10 minutes.
  • In a small bowl, combine 1/4 cup of the cashew sauce with the hot sauce. Add the hot sauce mixture to the pan with the cooked cauliflower and toss to coat the cauliflower.
  • On a large rimmed baking sheet, arrange the tortilla chips in one layer. Spread the cooked cauliflower over the tortilla chips. Bake for about 5 minutes, to warm the chips.
  • Remove from oven, and top with a drizzle of the remaining 1 to 2 tablespoons cashew sauce, avocado, radishes, tomato, scallions, jalapeño if using, and additional cilantro and lime wedges for garnish.

Nutrition Facts

1/4 cup Calories: 190 Fat: 7g Saturated Fat: 1g Cholesterol: 0mg Sodium: 469mg Carbohydrates: 27g Fiber: 5g Protein: 4g

For more LiveSmart articles, visit www.McKenzieHealth.org/LiveSmart.

Copyright 2020-2023 © Baldwin Publishing, Inc.  Health eCooks™ is a designated trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.

Date Last Reviewed: September 11, 2020

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Medical Review: Jane Schwartz, RDN, CLT

Learn more about Baldwin Publishing Inc. editorial policyprivacy policy, ADA compliance and sponsorship policy.

No information provided by Baldwin Publishing, Inc. in any article or in any Health eCooking® video, recipe, article and/or other Health eCooking product or service is a substitute for medical advice or treatment for any medical condition. Baldwin Publishing, Inc. strongly suggests that you use this information in consultation with your doctor or other health professional. Use or viewing of any Baldwin Publishing, Inc. article or any Health eCooking® video, recipe, article and/or other Health eCooking product or service signifies your understanding and agreement to the disclaimer and acceptance of these terms of use.