Sheet Pan Salsa Verde Nachos

Elevate your snack game with these vibrant Sheet Pan Salsa Verde Veggie Nachos. This plant-based feast brings together crunchy tortilla chips, a rainbow of roasted vegetables, and a decadent, homemade cashew queso that is so creamy you won't believe it's dairy-free. Perfect for game nights or a fun family dinner, this dish is a celebration of bold Tex-Mex flavors.

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The key to these nachos is the roasting process. By cooking the bell peppers, red onion, and zucchini at a high temperature first, we develop deep, caramelized flavors that provide a sophisticated base for the tangy salsa verde and rich cashew sauce. It is a texture-rich experience that balances crunch, creaminess, and fresh garden goodness.

Ingredients

• Cashew Queso: 1 cup raw cashews (soaked), 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, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, freshly ground black pepper.
• Assembly: 8–10 oz tortilla chips, 1 cup salsa verde, 1 jalapeño (thinly sliced), 1/4 cup chopped cilantro, 1 avocado (diced), lime wedges.

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

For the smoothest cashew queso, ensure you use a high-speed blender. If you don't have time for a long soak, boiling the cashews for 15 minutes is a great shortcut. Always line your sheet pan with parchment paper to prevent the chips or vegetables from sticking and to make serving easier.

Varianten und Anpassungen

Customize your nacho platter by adding black beans or pinto beans for extra protein. If you want to swap the veggies, mushrooms or diced sweet potatoes make excellent alternatives. To increase the heat, choose a spicy salsa verde or add a few dashes of your favorite hot sauce to the queso.

Serviervorschläge

Serve these nachos immediately while the chips are crispy and the queso is warm. Garnish generously with fresh cilantro and avocado to provide a cool contrast to the roasted toppings. Don't forget the lime wedges—a fresh squeeze of citrus right before eating brightens all the flavors.

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With 420 calories and 9g of protein per serving, these nachos are a satisfying and wholesome way to enjoy a classic comfort food. Gather your friends or family and dig into this vibrant, flavorful sheet pan meal!

Recipe FAQs

→ How do you make the cashew queso creamy?

Soak raw cashews for at least 2 hours or in hot water for 15 minutes, then blend with water, nutritional yeast, lemon juice, and spices until smooth and creamy.

→ Can I use gluten-free chips in this dish?

Yes, using gluten-free tortilla chips keeps the dish suitable for gluten-sensitive diets without compromising flavor or texture.

→ What vegetables work best for roasting here?

Bell peppers, zucchini, red onion, and corn roast well, developing sweetness and tenderness that complement the other elements.

→ How long should the vegetables be roasted?

Roast the vegetables for 15 to 18 minutes at 425°F (220°C), stirring halfway for even caramelization.

→ Can I add extra protein to this dish?

Adding black or pinto beans before baking boosts protein content and adds heartiness without overshadowing the flavors.