Nachos

Ingredients

• 5 largejalapeños
• 240 ml (1 cup)apple cider vinegar
• to tastesalt and pepper
• 15 ml (1 tablespoon)honey
• 1ripe avocado
• 1 clovegarlic, grated
• juice of 1lime
• 30 ml (2 tablespoons)chopped coriander
• to tastesalt and pepper
• 80 ml (⅓ cup)coconut oil
• 60 ml (¼ cup)yellow onion, diced
• 60 ml (¼ cup), plus 15 ml (1 tablespoon) pickling liquidpickled jalapeño, diced
• 1 clovegarlic, peeled and halved
• 75 ml (½ cup)potato, diced (Yukon Gold or Russet)
• 120 g (1 cup)unsalted roasted cashews
• 120 ml (½ cup), plus more as neededalmond milk
• 120 ml (½ cup)water
• 5 ml (1 teaspoon)smoked paprika
• 15 ml (1 tablespoon)nutritional yeast
• 5 ml (1 teaspoon)hot sauce of your choice
• 1 large baggrain-free chips, such as Siete
• to tastepico de gallo
• to tastepickled jalapeños
• to tasteguacamole

Instructions

1. 1

   Pickle the jalapeños

   Put the sliced jalapeños in a jar and stir in the vinegar, salt, pepper and honey. Cover with water and leave overnight.

2. 2

   Make the guacamole

   Mash the avocado lightly, then mix in the garlic, lime juice, coriander, salt and pepper. Press cling film onto the surface and refrigerate until needed.

3. 3

   Soften the vegetables

   Melt the coconut oil in a frying pan over medium-high heat. Add the onion and diced pickled jalapeño, keeping back 1 tablespoon of pickling liquid.

4. 4

   Cook the garlic

   Cook for about 5 minutes, until softened. Add the garlic and cook for a further 3 minutes.

5. 5

   Simmer the sauce

   Add the potato and cashews and cook for about 5 minutes. Stir in the almond milk, water and paprika, then simmer until the potato is soft, about 12 minutes.

6. 6

   Blend until smooth

   Transfer the mixture to a high-powered blender. Add the reserved jalapeño liquid, nutritional yeast and hot sauce, then blend until smooth, for 3–5 minutes. Add more almond milk and/or water as needed; you will probably need at least another 120 ml (½ cup).

7. 7

   Assemble the nachos

   Arrange the chips on a plate and cover with the sauce. Top with pico de gallo, pickled jalapeños and guacamole, then serve.

What are nachos?

Nachos are a Tex-Mex-style dish built around tortilla chips with toppings added over the top. This version uses grain-free chips and a blended, dairy-free sauce rather than conventional melted cheese.

The contrast is what makes the plate work: creamy sauce and avocado meet crisp chips, tangy pickles and fresh pico de gallo. The components can be made separately and brought together at the last minute.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 10g protein, 52g carbs, 37g fat.

The chips, potato and cashews supply most of the carbohydrates, while the cashews, coconut oil and avocado contribute much of the fat. Cashews also provide some protein, though the recipe is not especially protein-rich; serve it with a bean or lentil side if you want a more balanced plate.

The pickled jalapeños

Quick pickle: sliced jalapeños sit overnight in vinegar, honey, salt and pepper. That rest gives them time to take on a sharp, lightly sweet flavour.

Reserve the liquid: keep the tablespoon called for in the sauce method before using the diced pickles. It brings acidity and jalapeño flavour into the blend.

Building the sauce

Potato and cashews: the potato softens in the simmer and the cashews add body when blended. Cut the potato into small, even dice so it becomes tender in the stated cooking time.

Coconut oil: it carries the onion and jalapeño as they cook. Keep the heat at medium-high and stir as needed so the aromatics soften without catching.

Getting a smooth texture

Blend time: run the high-powered blender for the full 3–5 minutes, rather than stopping as soon as the mixture looks combined. The sauce should be smooth, without noticeable pieces of cashew or potato.

Adjust gradually: if the sauce is too thick to blend or pour, add almond milk or water a little at a time. The recipe notes that at least another 120 ml (½ cup) will probably be needed.

Timing and preparation

Overnight rest: the pickled jalapeños are the part that needs advance planning. Make them the day before, then prepare the guacamole and sauce closer to serving.

Last-minute assembly: keep the chips separate until everything else is ready. Once topped, they soften quickly, so build the plate just before eating.

Serving the nachos

Fresh toppings: pico de gallo adds a juicy, bright contrast to the rich sauce, while guacamole brings a soft, creamy texture. Scatter them over the chips along with the pickled jalapeños.

Share promptly: serve the nachos as soon as they are assembled so the chips keep their crunch. For a larger gathering, assemble more than one plate rather than piling the chips too deeply.

Recipe notes & tips

• Slice the jalapeños evenly so they pickle at a similar rate.
• Dice the potato small enough to soften during the 12-minute simmer.
• Keep the reserved tablespoon of pickling liquid for the sauce.
• Blend the sauce for the full 3–5 minutes for a smoother finish.
• Add extra almond milk or water gradually until the sauce pours easily.
• Put the toppings on the chips only when you are ready to serve.

Variations

• More heat: add extra hot sauce or leave some jalapeño seeds in the pickles.
• Milder topping: use fewer pickled jalapeños and add more pico de gallo.
• Herby guacamole: add a little more chopped coriander to the avocado.
• Thicker sauce: use less extra liquid and blend until it reaches your preferred consistency.
• Fresh finish: scatter extra coriander over the assembled nachos.

Common mistakes to avoid

• Skipping the overnight pickle: the jalapeños need that time to take on the vinegar mixture, so prepare them ahead.
• Forgetting the reserved liquid: set aside 1 tablespoon before adding the diced pickles to the pan.
• Large potato dice: they may not soften in time; cut the potato into small, even pieces.
• Under-blending: a short blend can leave the sauce grainy; continue for the full 3–5 minutes.
• Adding too much liquid at once: the sauce can become thin; add almond milk or water gradually.
• Assembling too early: the chips will soften under the sauce and toppings, so plate just before serving.

How to store

Keep the components separate in covered containers in the fridge and assemble the nachos just before serving. The guacamole is best used promptly; press cling film onto its surface as directed to limit browning. Reheat the sauce gently in a pan or microwave, stirring and loosening it with a splash of almond milk or water if needed.

Frequently asked questions