Save Brighten up your dinner table with these Sheet Pan Salsa Verde Veggie Nachos. This vibrant, plant-based platter is a feast for the eyes and the palate, combining crunchy tortilla chips with a rainbow of roasted vegetables and a smoky, dairy-free cashew queso that everyone will love.
Save The beauty of this dish lies in its simplicity and the deep flavors developed by roasting the vegetables before assembly. It is the perfect crowd-pleasing snack for game days, parties, or a fun weeknight dinner.
Ingredients
- Cashew Queso: 1 cup raw cashews (soaked 2 hours or in hot water for 15 minutes, then drained), 2/3 cup water, 1/4 cup nutritional yeast, 2 tablespoons fresh lemon juice, 1 small garlic clove, 1/2 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon ground turmeric, 1 teaspoon Dijon mustard.
- Vegetables: 1 red bell pepper, diced, 1 yellow bell pepper, diced, 1 small red onion, thinly sliced, 1 medium zucchini, diced, 1 cup corn kernels (fresh or frozen), 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, freshly ground black pepper, to taste.
- Assembly: 8–10 oz tortilla chips (use gluten-free if needed), 1 cup salsa verde, 1 jalapeño, thinly sliced (optional), 1/4 cup chopped cilantro, 1 avocado, diced, lime wedges, for serving.
Instructions
- Step 1
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Step 2
- In a large bowl, toss bell peppers, onion, zucchini, and corn with olive oil, cumin, chili powder, salt, and pepper. Spread the vegetables evenly on the prepared sheet pan.
- Step 3
- Roast vegetables for 15–18 minutes, stirring halfway, until just tender and slightly caramelized.
- Step 4
- Meanwhile, make the cashew queso: 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 for a thinner consistency if desired.
- Step 5
- 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 veggies).
- Step 6
- Spoon salsa verde evenly over the chips. Top with roasted vegetables. Drizzle generously with cashew queso.
- Step 7
- Return the sheet pan to the oven for 5–7 minutes, just until everything is hot and the queso is slightly golden.
- Step 8
- Remove from oven. Top with jalapeño slices, cilantro, and diced avocado. Serve immediately with lime wedges.
Zusatztipps für die Zubereitung
To ensure the smoothest cashew queso, a high-speed blender is essential. If your queso feels too thick after blending, add water one tablespoon at a time until it reaches a perfect drizzling consistency. Make sure to line your sheet pan with parchment paper for effortless cleanup and to prevent the chips from sticking.
Varianten und Anpassungen
Customize your nacho platter by adding black beans or pinto beans for an extra boost of plant-based protein. You can also swap the zucchini for other seasonal vegetables like mushrooms or roasted sweet potato cubes. For those who enjoy extra heat, choose a spicy salsa verde or add a few dashes of your favorite hot sauce.
Serviervorschläge
Garnish the hot nachos with fresh jalapeño slices, chopped cilantro, and creamy diced avocado. Serve the platter immediately while the chips are crispy and the queso is warm, accompanied by fresh lime wedges to provide a bright, citrusy finish to every bite.
Save Whether you're hosting a gathering or simply treating yourself to a fun meal, these Sheet Pan Salsa Verde Veggie Nachos are guaranteed to be a hit. Enjoy the perfect combination of crunch, spice, and creaminess!
Recipe FAQ
- → How do I make the cashew queso creamy?
Blend soaked cashews with water, nutritional yeast, lemon juice, garlic, and spices in a high-speed blender until smooth. Adjust water for desired consistency.
- → Can I use other vegetables?
Yes, vegetables like mushrooms or sweet potatoes work well and add unique flavors when roasted.
- → How can I add more protein?
Incorporate black or pinto beans either baked with the veggies or as a side to enrich protein content.
- → What temperature is best for roasting vegetables?
Roast at 425°F (220°C) to achieve tender, slightly caramelized vegetables in about 15-18 minutes.
- → Are gluten-free chips suitable?
Yes, using gluten-free tortilla chips makes this dish suitable for gluten-sensitive diets.