Dairy-Free Mexican Street Corn Nachos

5 from 4 votes

Dairy-Free Mexican Street Corn Nachos

These Dairy-Free Mexican Street Corn Nachos are the ultimate plant-based meal, snack or appetizer for the entire family. Made with roasted veggies and a creamy texture from the vegan queso and lime crema----these nachos are sure to be the star on any table.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Course, Snack

Keyword: appetizer, cashews, corn, easy, lime, meatless, nachos, queso, savory, snack, weeknight meals

Servings: servings

Calories: 1179kcal

Author: Shanika

Ingredients

ROASTED VEGGIES:

2 medium poblano peppers
4 cups sweet or white corn kernels, frozen or fresh
2 Tbsps Extra virgin olive oil
1 teaspoon sea salt + black pepper

VEGAN QUESO:

1 cup raw cashews, soaked (See Notes!)
1 jalapeno, optional
2 garlic cloves, minced
⅓ cup nutritional yeast
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon yellow mustard powder
¼ teaspoon turmeric powder
Pinch of sea salt
1 cup Almond milk

NACHOS:

1 (12 oz.) bag organic tortilla chips

DAIRY-FREE LIME CREMA:

1 cup vegan mayonnaise
¼ cup freshly-squeezed lime juice
2 Tbsps chopped fresh cilantro or parsley
2 garlic cloves, minced
½ teaspoon lime zest
Pinch of sea salt

US Customary - Metric

Instructions

TO ROAST THE VEGGIES:

Preheat the oven to 400 degrees Fahrenheit and prep a baking sheet by lining it with parchment paper.
Add the poblano peppers and corn unto the baking sheet (in a single layer + divided) and drizzle with olive oil and season with salt and black pepper. Bake for 15-20 minutes or until veggies are charred, wilted, and tender. Remove and let cool slightly-----chopping poblano peppers into medium chunks.

TO MAKE THE VEGAN QUESO:

To make the vegan queso, follow my recipe here.

TO MAKE THE DAIRY-FREE LIME CREMA:

In a bowl or measuring cup, mix together all sauce ingredients until creamy and smooth. Refrigerate until ready to use.
To assemble, on a large platter or plate, add the tortilla chips and top with vegan queso, roasted corn, chopped poblano peppers, and the dairy-free lime crema.
Bon Appetit!

Notes

STORAGE: Best if consumed within the same day. Leftovers can be stored in an air-tight container (lime crema stored separately) for up to 3 days. Reheat in the oven when ready serve.
STORAGE (LIME CREMA): Any leftovers can be kept in a tightly sealed jar and refrigerated for up to 2 weeks.
MAKE AHEAD (VEGAN QUESO): You can make the Queso ahead of time (unheated) and store it in an air-tight container in the refrigerator prior to serving. When serving, either enjoy cold or heated. Prep topping ingredients and store them in separate airtight containers until ready to assemble.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
GLUTEN-FREE OPTION: To make these Dairy-Free Mexican Street Corn Nachos gluten-free, simply substitute tortilla chips with GF-friendly ones and ensure that all other ingredients are also GF-friendly (i.e. vegan mayo).

Nutrition