Sheet Pan Salsa Verde Nachos (Druckversion)

Knusprig gebackene Nachos mit geröstetem Gemüse, Salsa Verde und cremiger Cashewsoße, ideal für Veganer.

# Zutaten:

→ Cashew Queso

01 - 1 cup raw cashews, soaked for 2 hours or in hot water for 15 minutes, then drained
02 - 2/3 cup water
03 - 1/4 cup nutritional yeast
04 - 2 tablespoons fresh lemon juice
05 - 1 small garlic clove
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground turmeric
10 - 1 teaspoon Dijon mustard

→ Vegetables

11 - 1 red bell pepper, diced
12 - 1 yellow bell pepper, diced
13 - 1 small red onion, thinly sliced
14 - 1 medium zucchini, diced
15 - 1 cup corn kernels, fresh or frozen
16 - 1 tablespoon olive oil
17 - 1 teaspoon ground cumin
18 - 1 teaspoon chili powder
19 - 1/2 teaspoon salt
20 - Freshly ground black pepper to taste

→ Assembly

21 - 8 to 10 ounces tortilla chips, gluten-free if needed
22 - 1 cup salsa verde
23 - 1 jalapeño, thinly sliced, optional
24 - 1/4 cup fresh cilantro, chopped
25 - 1 avocado, diced
26 - Lime wedges for serving

# Zubereitung:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine bell peppers, onion, zucchini, and corn with olive oil, cumin, chili powder, salt, and pepper. Spread vegetables evenly on the prepared sheet pan.
03 - Roast for 15 to 18 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
04 - While vegetables roast, combine soaked cashews, water, nutritional yeast, lemon juice, garlic, smoked paprika, onion powder, salt, turmeric, and Dijon mustard in a high-speed blender. Blend until completely smooth and creamy. Adjust consistency with additional water if needed.
05 - Remove 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 with vegetables.
06 - Spoon salsa verde evenly over the chips. Top with roasted vegetables. Drizzle generously with cashew queso.
07 - Return the sheet pan to the oven for 5 to 7 minutes, until everything is hot and the queso is slightly golden.
08 - Remove from oven. Top with jalapeño slices, cilantro, and diced avocado. Serve immediately with lime wedges.

# Expertentipps:

01 -
  • Everything cooks on one pan, so cleanup is practically nonexistent, which means more time actually enjoying nachos.
  • The cashew queso tastes so rich and indulgent that nobody will believe it's vegan until you tell them.
  • It comes together faster than ordering takeout, yet feels like you've done something impressive.
02 -
  • Die Cashews müssen wirklich gründlich eingeweicht sein, sonst wird der Queso griesig statt cremig. Das klingt wie eine kleine Sache, aber es macht den ganzen Unterschied.
  • Die Chips sollten nicht länger als ein paar Minuten auf dem heißen Blech sein, bevor du sie servierst, sonst werden sie zu weich. Die Hitze arbeitet schneller, als du denkst.
03 -
  • Mache den Queso etwa 30 Minuten vor dem Servieren, damit er noch warm ist, wenn er auf die Nachos kommt. Ein kalter Queso auf heißen Nachos ist keine gute Kombination.
  • Bewahre deinen Blender unmittelbar nach dem Blenden der Cashew-Mischung sauber, weil Nussöl kann schwer aus den Ritzen zu bekommen ist, wenn es austrocknet.
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