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Plant-Based Bell Pepper Nacho Boats with Avocado Sauce and Cashew Queso
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4.34 from 3 votes

Plant-Based Bell Pepper Nacho Boats with Avocado Sauce and Cashew Queso

Oooey, gooey, and oh-so-flavorful! Our vegan-friendly nacho boats are sure to satisfy your Tex-Mex cravings.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Dinner, Lunch, Snack
Cuisine: Tex-Mex
Keyword: Plant-Based, Vegan
Servings: 9 people
Calories: 197kcal

Ingredients

Avocado Sauce

  • 1 avocado medium
  • 1/4 cup cilantro leaves
  • 2/3 cup water plus additional as needed
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 2 tablespoons lime juice

Cashew Queso

  • 1 cup water hot
  • 1 cup cashews raw
  • 3 tablespoons nutritional yeast
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin

Nacho Boats

Instructions

Avocado Sauce

  • To make the avocado sauce, combine the ingredients in a blender. Blend until smooth, adding additional water as needed. Cover the sauce and store it in the refrigerator until ready to use.

Cashew Queso

  • To make the cashew queso, combine the ingredients in a blender. Blend until smooth, adding additional water as needed to create sauce thin enough to drizzle over the nachos. If you accidentally add too much water and the sauce becomes too thin, add additional cashews. Cover the sauce and store it in the refrigerator until ready to use.

Nacho Boats

  • To make the nacho boats, preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil and set aside.
  • Remove the core and seeds from the bell peppers and slice each one into 6 pieces, paying attention to where the natural curve creates a “cup.”
  • In a medium-sized bowl, combine the plant-based ground beef and salsa. Evenly distribute the mixture into the bell pepper boats.
  • Bake on the prepared baking sheet for 10 minutes, until the peppers are hot and lightly softened.
  • Meanwhile, heat the cashew queso in a small saucepan over medium-high heat until it’s warmed through.
  • Arrange the peppers on a plate. Drizzle them with the warm cashew queso and avocado sauce, and add any additional toppings, like pickled jalapeno slices, cilantro leaves, chopped red or green onions, and/or olives, for garnish.

Nutrition

Serving: 2boats | Calories: 197kcal | Carbohydrates: 19g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 512mg | Potassium: 407mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1529IU | Vitamin C: 54mg | Calcium: 19mg | Iron: 2mg |
SmartPoints (Freestyle): 6