Vegan Jerk Nachos
Forget everything you think you know about vegan nachos. We're talking smoky jerk-spiced jackfruit piled over crispy tortilla chips, drenched in a velvety cashew nacho cheese, then loaded with fresh salsa, guacamole, and cool vegan sour cream. Every component is made from scratch, and every bite hits sweet heat, creamy, tangy, and crunchy all at once. This is the platter that disappears before the game even starts.
Watch it made
Directions
- Make the jerk paste: stir all the jerk paste spices together in a small bowl until evenly combined. Set aside.
- Make the sour cream: add the soaked cashews, nutritional yeast, lemon juice, sea salt, and water to a blender and blend until completely smooth and creamy. Transfer to a bowl and refrigerate until serving.
- Make the cheese sauce: add the soaked cashews, plant-based milk, nutritional yeast, red bell pepper, garlic powder, onion powder, sea salt, pickled jalapeños, and tapioca starch to a blender and blend until silky smooth. Pour into a saucepan and warm over medium heat, stirring, until thickened and glossy.
- Make the salsa: combine the diced tomatoes, red onion, cilantro, and garlic in a bowl. Squeeze over the lime juice, season with a pinch of sea salt and black pepper, and toss.
- Make the guacamole: mash the avocado in a bowl with the lime juice and a pinch of sea salt until creamy with a little texture.
- Cook the jerk jackfruit: drain and rinse the jackfruit, remove the seeds and tough cores, and shred it with your hands or two forks. Heat a skillet over medium heat, add the jackfruit with the bouillon base and 2 tsp of the jerk paste, and cook, stirring, until heated through and lightly crisped at the edges.
- Assemble: spread the tortilla chips over a large platter or baking sheet. Pile on the jerk jackfruit, then drizzle generously with the warm nacho cheese sauce. Spoon over the salsa and guacamole, finish with dollops of sour cream, and serve immediately.
