Inspired by Brianna’s Elotes Nachos, I knew I had to make my own! Using my version of nacho cheese sauce, parmesan cheese, lime crema and seasoning blend. All of which I talked about in my Mexican Street Corn recipe. I basically doubled the seasoning blend for this recipe and over on that post you can learn how to roast your own corn. Therefore to save some time, since everything is being made from scratch, I opted to use frozen roasted corn. Thawed the night before in the fridge
As soon as I saw Bri’s elote nachos I was immediately obsessed. The idea is genius in itself and I knew someday I would have to share my own version. Thank you for inspiring me, Bri! If you aren’t already following her accounts you should. Check out her website here.
I won’t lie, this process to make these nachos does require a few steps. All simple however collectively a little time consuming if you’re new to these recipes. I can usually throw together the needed ingredients in about 10 minutes, based solely on memory making them regularly. I understand it might seem daunting to make, but can assure you it’s all worth it. Definitely try to making the needed sunflower seed parmesan, cheese sauce, crema and seasoning blend the day before to cut down on assembly time. Above all, everything can be made in a blender instantly. However if you’re making it all the day of, I recommend starting out with blending the parmesan, then crema and finishing with the cheese sauce. That way you don’t need to clean out your blender after each item.
Have fun using whatever veggies you prefer. Green bell peppers, onions only or maybe different squashes. This would also be amazing with some charred broccoli. I really love the mixture of yellow onions and sweet bell peppers. That’s why I used a red, yellow and orange bell pepper for this.
Quick tip: Since the nacho cheese sauce can be quite strong in flavor, start by drizzling over a thin layer and serving extra sauce on the side for dipping. That way your chips won’t get soggy and you won’t weaken the elote flavor of all the other components coming together.
Want more vegan Cinco de Mayo inspired dishes?! Check out all of these recipes below:
I hope you give this recipe a try and have a little fun in the kitchen spicing it up a bit this Cinco de Mayo! If you happen to make these Elote Nachos, be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Vegan Sheet-Pan Fajita Elote Nachos
Prep 30 mins
Cook 30 mins
Total 60 mins
Yield 6 servings
- 11 oz. Tortilla chips, any variety
- 4 cups Fire Roasted Corn*
- 2 cups Easy Nacho Cheese Sauce
- Sunflower Seed Parm, recipe below
- Lime Cashew Crema, recipe below
- Seasoning Blend, recipe below
- 3 Bell Peppers, sliced (mixed colors)
- 1 large Yellow Onion, thinly sliced
Easy Nacho Cheese Sauce:
Yields 3 cups
- 8 oz Silken Tofu
- ⅓ cup Raw Sunflower Seeds
- ⅔ cups Water, filtered
- 1 tbsp White Miso Paste
- 1 tbsp Hot Sauce
- ⅔ cups Nutritional Yeast
- ⅓ cup Lemon Juice
- 1 tbsp Sliced Jalapeños, adjust to preferred heat
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Smoked Paprika
- Salt, to taste (about 1 tsp)
Measure and blend everything together until smooth.
Lime Cashew Crema:
Yields 1 ½ cups
- 2 Limes juiced & zested
- ½ cup Raw Cashews
- 1 cup Water
- Pinch of Salt, to taste
Measure and blend everything together until smooth.
Sunflower Seed Parmesan:
Yields 1 cup
- 2 tbsp Hemp Seeds
- 4 tbsp Sunflower Seeds
- 2 tbsp Nutritional Yeast
- ¼ tsp Garlic Powder
- ½ tsp Salt
Measure and pulse together until slightly coarse in texture, taste and adjust salt as needed.
(I made a double batch)
- 2 tsp Chili Powder
- 1 tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Salt, or to taste
- ¼ tsp Smoked Paprika
- Pinch of Black Pepper
- Prep ahead by preparing your sunflower seed parmesan, nacho cheese sauce, crema and seasoning blend beforehand. Recipes included above.
- Preheat oven to 425 degrees F.
- Line a sheet pan with parchment paper or a non-stick liner. Add thinly sliced onions and bell peppers in a single layer. Roast for 22-24 minutes.
- Remove from the oven and transfer to a bowl with thawed roasted corn (if using frozen). Add a scoop of crema, half of the sunflower seed parm and half of the seasoning blend, fold together until everything is evenly coated.
- Line the same sheet-pan with tortilla chips slightly overlapping. Drizzle over an even layer of cheese sauce and evenly top with veggie mixture.
- Bake again at 425 F for 10 minutes or until heated through, optionally you can also broil for 1-2 minutes for added crispness and browning.
- Remove from the oven and drizzle over crema and remaining sunflower seed parm. Taste and adjust seasonings as needed.
- Serve hot with a side of nacho cheese sauce and extra toppings, like fresh chopped cilantro or hot sauce (optional).
I used a frozen brand of pre-roasted corn. You can broil or pan roast frozen or fresh corn off the cob until lightly charred throughout.
Courses Dinner, Entree, Appetizer
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