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Vegan Tempeh Nachos
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5 from 1 vote

Vegan Tempeh Nachos

Rather than ordering take-out nachos, make these delicious vegan tempeh nachos at home. They are drizzled with a vegan "cheese" sauce you'll want to put on everything!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Entree, Main Dish
Cuisine: Vegan
Servings: 5 -6
Calories: 297kcal

Ingredients

Vegan Nacho Cheese Sauce

  • 1/2 cup raw cashews
  • 1 large carrot, peeled and cut into coins
  • 1 russet potato, peeled and cubed
  • 2-3 tablespoons liquid vegetable broth
  • 1/4 cup nutritional yeast
  • 1 teaspoon soy sauce
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon apple cider vinegar
  • Sea salt and hot sauce, to taste

Tempeh "Meat"

  • 1 tablespoon olive oil
  • 1/3 cup chopped red onion
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 (8 oz) package tempeh, crumbled
  • 2/3 cup enchilada sauce

To Serve

  • Tortilla chips, salsa, chopped red onion, avocado, tomatoes, lime, fresh cilantro

Instructions

Make the Vegan Nacho Cheese Sauce

  • Bring a few cups of water to boil and turn off heat. Add cashews and allow to soak for 15 minutes. Drain and set aside.
  • Add a steamer basket to a saucepan filled with 1" of water. Add the carrot and potato. Cover and steam until fork tender, about 10-12 minutes.
  • In a high powered blender or single serving blender cup, add the cashews, steamed veggies, nutritional yeast, soy sauce, paprika, and apple cider vinegar. Add just 1 tablespoon of liquid and turn on blender to puree everything. If too thick, add another 1 tablespoon of liquid and repeat until cheese sauce is desired consistency. (I usually use 2 tablespoons.) Puree until smooth and season with salt  and hot sauce to taste.

Make the Tempeh "Meat"

  • Add oil and onion to a non-stick skillet and saute over medium-high heat until onion is tender. Add the rest of the ingredients and bring to a simmer until most of the liquid from the enchilada sauce has cooked off.

Assemble

  • Arrange tortilla chips on a serving dish and top with tempeh, cheese sauce, and chopped vegetables and salsa.

Notes

When storing leftover vegan "cheese" sauce in the fridge, it will thicken up. To thin it out again when you are ready to eat it, stir in 1-2 tablespoons of broth as you reheat it on low heat in a saucepan.
**Note: nutrition facts are for cheese sauce and tempeh only.**

Nutrition

Serving: 1/5th recipe | Calories: 297kcal | Carbohydrates: 30g | Protein: 17g | Fat: 14g | Saturated Fat: 2.5g | Polyunsaturated Fat: 11.5g | Sodium: 650mg | Fiber: 3.5g | Sugar: 4g