The Ultimate Plant Based Nachos

Finally, an earth friendly nacho recipe you can feel good about! Packed with veg and flavor to savor. Recipe Created by: Jamie Mok, MS, RD, RYT 


Pulp Chip Nachos


  • 1 c raw cashews 
  • 3/4 c Malibu Mylk
  • 1/4 c nutritional yeast 
  • 3 tbsp lemon juice (1/2 large lemon)
  • 1 tsp apple cider vinegar 
  • 1/2 tsp cayenne pepper 
  • 1/2 tsp smoked paprika 
  • 1/2 tsp salt 
  • 1/2 tsp granulated onion powder
  • 1/4 tsp garlic powder 
  • 1 jalapeño (if you like an extra kick)
  • Pulp Pantry Pulp Chips (Sea Salt and Jalapeño Lime are perfect for these nachos!)

Additional toppings: cooked black beans, salsa, guacamole, shredded cabbage, chopped cilantro, sliced jalapeño, lime wedge 



  1. Place cashews in a sealable container, then pour enough water to cover all the cashews and let them soak overnight.
  2. The next day, strain the water from the cashews and put into a high-speed blender/vitamix.
  3. Add in 1/2 c Malibu Mylk, and set the rest aside for later. 
  4. Then add in nutritional yeast, lemon juice, apple cider vinegar, and all the spices. Blend until smooth and creamy.  
  5. If opting to add jalapeño, then thinly slice and set some aside for garnish.
  6. Warm a small sauce pan over medium heat. Lightly coat pan with olive oil and add in sliced jalapeños. Add in cheese sauce and simmer for 5 mins on low. 
  7. Stir in 1 tbsp of Malibu Mylk at a time until you achieve your desired consistency. 
  8. To build the nachos, lay the first layer of Pulp Chips on a large serving plate. Then layer on cheese sauce, black beans, salsa, guacamole, and shredded cabbage. Garnish with chopped cilantro, sliced jalapeño, squeeze of lime!

* I’ve found that the longer the cashews soak, the better it blends smooth. 

Recipe Creator: Jamie Mok