Sheet Pan Salsa Verde Veggies (Print version)

Crispy chips layered with roasted vegetables, salsa verde, and creamy cashew queso baked together.

# What You'll Need:

→ Cashew Queso

01 - 1 cup raw cashews, soaked 2 hours or in hot water for 15 minutes, then drained
02 - 2/3 cup water
03 - 1/4 cup nutritional yeast
04 - 2 tablespoons fresh lemon juice
05 - 1 small garlic clove
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground turmeric
10 - 1 teaspoon Dijon mustard

→ Roasted Vegetables

11 - 1 red bell pepper, diced
12 - 1 yellow bell pepper, diced
13 - 1 small red onion, thinly sliced
14 - 1 medium zucchini, diced
15 - 1 cup corn kernels, fresh or frozen
16 - 1 tablespoon olive oil
17 - 1 teaspoon ground cumin
18 - 1 teaspoon chili powder
19 - 1/2 teaspoon salt
20 - Freshly ground black pepper to taste

→ Assembly

21 - 8 to 10 ounces tortilla chips, use gluten-free if needed
22 - 1 cup salsa verde
23 - 1 jalapeño, thinly sliced, optional
24 - 1/4 cup chopped cilantro
25 - 1 avocado, diced
26 - Lime wedges for serving

# How-To Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine bell peppers, onion, zucchini, and corn with olive oil, cumin, chili powder, salt, and pepper. Toss until evenly coated.
03 - Spread vegetables evenly on the prepared sheet pan. Roast for 15 to 18 minutes, stirring halfway through, until tender and slightly caramelized.
04 - Blend soaked cashews, water, nutritional yeast, lemon juice, garlic, smoked paprika, onion powder, salt, turmeric, and Dijon mustard in a high-speed blender until completely smooth and creamy. Add additional water if a thinner consistency is desired.
05 - Remove roasted vegetables from oven. Push vegetables to one side of the pan. Spread tortilla chips in a single layer on the other side, or transfer vegetables to a plate and arrange chips and vegetables in layers.
06 - Spoon salsa verde evenly over the chips. Top with roasted vegetables. Drizzle generously with cashew queso.
07 - Return the sheet pan to the oven for 5 to 7 minutes, until everything is hot and the queso is slightly golden.
08 - Remove from oven. Top with jalapeño slices, cilantro, and diced avocado. Serve immediately with lime wedges.

# Tips from the pros:

01 -
  • Everything happens on one sheet pan, which means less cleanup and more time enjoying nachos with people you like.
  • That cashew queso tastes decadent and rich, and no one will believe it's made from soaked nuts and nutritional yeast.
  • The vegetables get roasted first, so they're actually flavorful instead of just crunchy veggie filler.
02 -
  • Don't skip soaking your cashews or rushing the blending step; undersoaked cashews will leave you with a grainy queso that no amount of blending can fix.
  • The second oven time is short on purpose—you want melty and warm, not dried out and crispy edges on your queso.
03 -
  • If your blender seems like it's struggling with the cashew queso, add the liquid first and blend, then add solids—it makes the whole process smoother.
  • Taste your queso before serving and adjust the lemon juice or salt to your preference; every blender is different and cashew quality varies.
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