Vegan Buffalo Chickpea Nachos with Queso Sauce (plant-based)

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  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Yield: 1 delicious plate 1x


  • Nachos:
  • 12 bags of your favorite tortilla chips (I love Siete Foods)
  • 1 ripe avocado
  • 12 jalapeños, sliced
  • 1/2 cup chunky tomato salsa (I used store bought)
  • Buffalo chickpeas:
  • 1 can of unsalted organic chickpeas (rinsed)
  • 1/3 cup Tessemae’s Buffalo Sauce
  • Queso dip:
  • 2/3 cup cashews (soaked in warm water over night)
  • 3 tablespoons Nutritional Yeast
  • 1/4 cup almond milk
  • 1/4 cup water


  1. Preheat oven to 400 degrees and line a baking tray with parchment paper
  2. In a medium bowl, add chickpeas and buffalo sauce and mix well
  3. Pour onto baking tray and bake in oven for about 30 minutes (or until chickpeas are crispy)
  4. Strain the cashews from the water and add to food processor or blender with the nutritional yeast, almond milk and water
  5. Blend until creamy and well combined (you may need more water or milk to thin it out)
  6. Mash avocado in a small bowl to make guacamole (you can add cilantro, onion, etc if you prefer)
  7. Begin assembling nachos with the chips, buffalo chickpeas, salsa, jalapeños and top with guacamole!
  8. Enjoy immediately
  • Author: rachel mansfield
  • Category: vegan, gluten-free, dairy-free, grain-free
  • Cuisine: snack, appetizer