Vegan Nachos with BBQ “Pulled Pork” and Queso

These vegan nachos are piled high with easy mushroom BBQ “pulled pork” and a cashew-based queso cheese sauce that will knock your dairy-free socks off.

You’ll Need:

Vegan Nacho Toppings

  • 1 batch BBQ pulled pork mushrooms
  • Plateful tortilla chips
  • Optional toppings: diced tomatoes, sliced peppers, cilantro, vegan sour cream

Cashew Queso

  • 1 cup cashews 150 g
  • 1 jalapeno
  • 1 carrot
  • 1/4 cup nutritional yeast
  • 1 clove garlic minced
  • 1 cup water 240 mL
  • 1/4 tsp each chili powder, cumin, smoked paprika, salt


  1. Pulled Mushrooms: Prepare BBQ pulled mushrooms (following these instructions - 10 minutes hands-on time, 20 minutes cooking).
  2. Queso: Soak cashews in water overnight (or in very hot water for 1 hour). Meanwhile, broil jalapeno on top rack of oven until blackened, then remove skin, ribs, and seeds. Finally, add carrots and a few tablespoons of water to a microwave-safe dish. Cover with plastic wrap and microwave until fork tender, about 4 minutes. Drain water. Blend all queso ingredients in a blender until smooth.
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