This fabulous array of ingredients is more of an assembly than a recipe. The cashew cheese is so delicious you’ll want to eat it by the spoonful.

Black Bean Tempeh Nachos With Cashew Cheese [Vegan]

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Cooking Time



Cashew Cheese:

  • 3/4 cup raw cashews, soaked from 1 hour to overnight and drained
  • 1 tablespoon nutritional yeast
  • 1 tablespoon tapioca starch or tapioca flour (they are the same thing)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon lemon juice
  • 1/2 cup water

Tempeh Nachos:

  • 10 to 18 ounces tortilla chips
  • 1 15-ounce can black beans, drained and rinsed
  • 1/2 cup diced red onion
  • 1 Roma tomato, diced small
  • 8 ounces tempeh, diced very small
  • 1 hot chili pepper, sliced thin crosswise
  • 2 tablespoons raw shelled hempseed
  • 1 avocado
  • Juice from one lime


Cashew Cheese:

  1. Add all the cheese ingredients to a blender and blend until smooth. Transfer this blended mixture into a small saucepan. Cook on medium heat and stir until the sauce thickens a bit. It will take about 5 to 10 minutes. Take off the heat to cool slightly.

To assemble the nachos:

  1. Lay all the chips on a platter. Sprinkle black beans over the chips. Dot with cashew cheese. Sprinkle the red onion, tomato, tempeh, chili pepper, and hempseed all over the top.
  2. Dice the avocado and dredge in lime juice. Sprinkle diced avocado over the nachos.


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